Chicken With Roasted Grapes And Shallots Recipes

CHICKEN WITH ROASTED GRAPES AND SHALLOTS

Steps:

• Preheat oven to 400 degrees.
• Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoons olive oil in a large bowl to coat.
• Rub chicken with remaining tablespoons of olive oil, and sprinkle inside and out with salt and freshly ground black pepper.
• Place thyme sprigs in cavity.
• Place chicken in a large roasting pan and arrange grapes around chicken.
• Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the grapes are shriveled, about 1 hour and 10 minutes.
• Transfer chicken to platter, let rest for 10 minutes.
• Using a slotted spoon, arrange the grapes and shallots around the chicken.
• Transfer pan juices to a small pitcher, skim fat.
• Serve chicken with pan juices alongside.

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES

Steps:

• Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
• Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.