Description
This Pan-Roasted Chicken with Grapes & Olives is a Mediterranean-inspired main course featuring succulent bone-in, skin-on chicken thighs seared to golden perfection and roasted alongside sweet grapes, briny green olives, and aromatic herbs. The dish combines savory and slightly sweet flavors with a hint of balsamic vinegar and fresh rosemary, making it a flavorful, one-skillet meal perfect for an easy yet elegant dinner.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Veggies & Fruits
- 1 cup seedless red grapes
- 1/2 cup green olives (such as Castelvetrano)
- 1 small red onion, sliced
- 2 cloves garlic, smashed
Liquids & Herbs
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary or thyme leaves
Instructions
- Prep the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and dried thyme to build a flavorful crust.
- Sear the Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–6 minutes without moving them, allowing the skin to become golden brown and crispy. Flip and cook for an additional 2 minutes to brown the other side. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Fruits: Reduce the skillet heat to medium and add the sliced red onion, smashed garlic cloves, grapes, and green olives. Cook for 2–3 minutes, stirring occasionally, until the onions soften and the grapes start to release juice.
- Deglaze the Pan: Pour in the dry white wine or chicken broth, scraping the bottom of the skillet to loosen any browned bits for enhanced flavor. Stir in the balsamic vinegar and add fresh rosemary or thyme leaves to infuse the dish with herbaceous notes.
- Roast the Chicken: Nestle the chicken thighs back into the skillet, skin-side up, ensuring they rest on top of the grape and olive mixture. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve each thigh with the pan sauce and accompanying grapes and olives, pairing nicely with crusty bread or creamy mashed potatoes to soak up the sauce.
Notes
- Use a mix of red and green grapes for added color and balanced sweetness.
- Serve with crusty bread or creamy mashed potatoes to enjoy the delicious pan juices.
- Ensure the skillet is ovenproof to safely transfer from stovetop to oven.
- Adjust seasoning as needed to suit your taste preference.
