Besides its’ deliciousness, the beauty of this dish is its’ ease to prepare. ONE PAN, that is all you need!! And when I say one pan, I don’t mean one pan, plus half a dozen bowls for prep, I mean just-one-pan! Making this your perfect mid-week dinner, when appetites are high, but kitchen motivation may be waning.
Fruit coupled with meat isn’t always my favorite….but have you ever roasted grapes?? Their skins split and caramelize, their insides become rich and jammy and their flavor intensifies and becomes a bit wine-like. In short, they transform into a more luscious version of themselves and they are absolutely delicious paired with roasted chicken.
Besides the slicing of the onion and the rough chopping of the garlic, everything else is prepped right in the pan in which you will cook. I’m a big fan of cooking in a cast iron skillet, but you could roast this in an 8″x8″ metal pan or double the recipe and spread things out on a rimmed baking sheet pan. Whatever pan you chose, it must be able to handle the high heat of broiling, the last step in preparing this dish.
The Roasted Chicken, Grapes and Red Onion takes only about 30 minutes to roast. You’ll want to serve this with quinoa, millet, rice or perhaps potatoes to soak up the yummy juices. Enjoy!
Roasted Chicken, Grapes and Red Onion
Ingredients
- 2 pounds chicken legs (bone in, skin on)
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 pound grapes(red or green), cut in small clusters
- 1/2 red onion, cut in wedges
- 2-3 cloves garlic
- 1/4 cup dry white wine (optional)
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon kosher salt
- freshly cracked black pepper
Instructions
- Preheat oven to 425 degrees F.
- Place the chicken, onion, garlic and grapes in cast iron skillet. Pour the olive oil over the ingredients and massage into chicken, grapes, onion and garlic. Arrange ingredients in pan so that chicken is on the bottom, onion and garlic are nestled amongst chicken thighs and grapes are dispersed over the top of chicken.
- Pour in the wine, if desired. Spread the rosemary, salt and pepper over the entire dish.
- Roast dish for about 25-30 minutes, or until temperature (measured in largest thigh) registers 165 degrees F. Move cast iron skillet to top of the oven and broil for 2-3 minutes, until grapes and chicken begin to brown.