Thyme Roasted Chicken with Caramelized Shallots & Grapes

Perfectly crispy thyme roasted chicken with caramelized shallots and sweet n’juicy grapes, all made in a single pan!

The sweet, tart juices from the grapes and tender, rich and jammy melt-in-your-mouth shallots create the most delightful pan sauce that elevates this simple roasted chicken from easy every day to absolutely dinner party worthy!

Why this Recipes Works

• Using bone-in, skin-on, chicken thighs! Instead of breasts or their bone-less, skin-less counterpart results in a juicier, more flavorful chicken.
• Searing the chicken then roasting with the skin exposed! Results in perfectly moist, tender chicken with crispy, golden brown skin each and every time.
• That sweet-savory pan sauce combo! Vinegar, honey, savory thyme, sweet grapes and caramelized shallots balance beautifully creating a complex chicken dish bursting with flavor.
• Minimal Clean Up! Cause the dish is all cooked in a single pan. Yaya.

Let’s use seasonal fruit in all sorts of surprisingly savory ways I say!

And how stunning is a bunch of Cali grapes?

Have ya ever tried roasted grapes before? If you’re a fan too, then I def rec ya check out my Balsamic and Thyme Roasted Grapes with Figs & Burrata.

How to Make this Thyme Roasted Chicken

Sear the chicken thighs, skin side down, in a very host cast iron skillet with butter, rendering their fat until the skin is deliciously crispy. Set the chicken aside, add the vinegar and honey to the same pan and begin caramelizing the shallots until lightly browned. Turn the heat off and nestle the chicken thighs back in the same pan. Leavie the skin exposes chicken and roast in the oven for 15 minutes. Top with the grapes and roast for an additional 15 minutes. Set the chicken aside and reduce the sauce on the stovetop until thickened, about 10 minutes. Serve the chicken with te caramelized shallots and grapes, drizzled with the pan sauce over all.

The key to this perfectly crispy chicken is to start on the stovetop and finish in the oven. Searing the chicken, skin-side down, in a piping hot skillet results in that perfectly crispy texture while roasting it with the skin exposed tenderizes the meat underneath so it’s rich and juicy just how I love it.

Cooks Tips

• Know where your chicken comes from! When possible, organic, antibiotic-free, air-chilled, free-range chicken
• Buy local and organic grapes when possible. If they’re out of season try subbing for another fruit, such as plums.
• Dry the chicken with a paper towel before searing! Moist or wet chicken is more likely to stick to the pan and wont crisp up as nicely.
• If you own a cast iron skillet, this would be an ideal time to use it! If not, any oven safe sauté pan will do.
• Leftovers will keep in an airtight container in the fridge for up to 4 days.

Stoked on seasonally fresh fruit and chicken/meat combo’s? I got ya!

Check out my:

• Cherry Chicken with Rosemary
• Pomegranate Skillet Chicken
• Peachy Bone-In Pork Chops
• Cranberry & Brown Sugar Glazed Pork Chops
• Fresh Cranberry Braised Brisket
• Cranberry Chicken

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let's make waves in the kitchen!

Print Recipe

5 from 2 votes

Thyme Roasted Chicken with Caramelized Shallots & Grapes

Perfectly crispy thyme roasted chicken with caramelized shallots and sweet n’juicy grapes, all made in a single pan.

Prep Time20 mins

Cook Time50 mins

Course: Dinner, Entree, Lunch

Cuisine: Californian

Servings: 6

Author: Daniela Gerson

Ingredients

• 4 tablespoons of butter
• 1 tablespoon of dried thyme
• kosher salt and freshly ground pepper
• 6 chicken thighs about 2-2.5 pounds
• 2 tablespoons sherry vinegar
• 1 tablespoon honey
• 12 to 15 whole medium shallots peeled, halved if large
• 2 cups of red grapes stem on
• kosher salt to taste

Instructions

• Pre-heat oven to 425 degrees.
• Pat the chicken dry and season it with thyme, salt, pepper and pepper.
• Heat butter in a large skillet over medium-high heat, until foaming. Add chicken, skin side down, and cook without moving it until well browned and crisp, about 8 minutes total, lowering heat if it starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
• Stir in vinegar and honey until combined, all the shallots, season with salt and stir until the shallots are all coated. Cook shallots until they begin to brown evenly, about 10 minutes, then turn the heat off.
• Nestle chicken back into pan, pushing the shallots aside so that they chicken skin remains exposed. Add the thyme sprigs. Transfer pan to oven and roast, uncovered, for 15 minutes. Add the grapes to the pan, on top of chicken, and roast for an additional 15 minutes.
• Remove from the oven and set chicken aside while you reduce the pan sauce. Place pan on stovetop over medium heat, until sauce is thickened and reduced, about 8-10 minutes. Taste sauce and season with salt and pepper.
• Serve with the sauce drizzled over the chicken thighs, alongside the caramelized shallots and roasted grapes.

Notes

• Know where your chicken comes from! When possible, organic, antibiotic-free, air-chilled, free-range chicken
• Buy local and organic grapes when possible. If they’re out of season try subbing for another fruit, such as plums.
• Dry the chicken with a paper towel before searing! Moist or wet chicken is more likely to stick to the pan and wont crisp up as nicely.
• If you own a cast iron skillet, this would be an ideal time to use it! If not, any oven safe sauté pan will do.
• Leftovers will keep in an airtight container in the fridge for up to 4 days.