Sheet-Pan Chicken With Shallots and Grapes
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.
- Serves: 4 persons
- 2 ½to 3 pounds bone-in, skin-on chicken thighs, patted dry
- 3tablespoons olive oil
- 2garlic cloves, finely chopped
- 1tablespoon za’atar (optional)
- Kosher salt and black pepper
- 6medium to large shallots, peeled and quartered root to stem
- 8ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
- 4to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
- Flaky sea salt, for serving
Step 1Heat 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.
Step 2Nestle 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.
Step 3Turn 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.