Sheet Pan Chicken With Shallots And Grapes Recipes

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SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES



Sheet-Pan Chicken With Shallots and Grapes image

This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za'atar (optional)
Kosher salt and black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
Flaky sea salt, for serving

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.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN WITH ROASTED GRAPES AND SHALLOTS



Chicken with Roasted Grapes and Shallots image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Roast     Quick & Easy     Low Cal     Dinner     Grape     Shallot     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 1/4 pounds assorted seedless grapes (such as green, red, and black), cut into small clusters
6 large shallots (about 10 ounces), peeled, halved through root end
1 tablespoon chopped fresh thyme plus 6 large sprigs
2 tablespoons olive oil, divided
1 4-to 4 1/2-pound chicken, excess fat removed from cavity

Steps:

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

ROAST CHICKEN WITH GRAPES



Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

CHICKEN WITH ROASTED GRAPES AND SHALLOTS



Chicken With Roasted Grapes and Shallots image

Make and share this Chicken With Roasted Grapes and Shallots recipe from Food.com.

Provided by sandrasothere

Categories     Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/4 lbs assorted seedless grapes, cut into small clusters
6 large shallots, peeled and halved through the root end (about 10 ounces)
1 tablespoon fresh thyme, chopped, plus 6 large sprigs
2 tablespoons olive oil, divided
4 lbs chicken, excess fat removed from cavity

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.

Nutrition Facts : Calories 773.2, Fat 48.6, SaturatedFat 12.9, Cholesterol 207, Sodium 199.8, Carbohydrate 30.9, Fiber 1.4, Sugar 22, Protein 53.1

SAUTéED CHICKEN WITH ROASTED GRAPES



Sautéed Chicken With Roasted Grapes image

Provided by Julia Moskin

Categories     dinner, easy, weekday, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

3/4 pound small black or red seedless grapes, stemmed
3/4 pound small seedless green grapes, stemmed
4 tablespoons cold unsalted butter
4 to 6 large skinless boneless chicken breast halves
Kosher salt
black pepper
1/4 cup minced fresh chives

Steps:

  • Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
  • Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
  • In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 754 milligrams, Sugar 26 grams, TransFat 0 grams

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