Pan-Roasted Chicken with Grapes & Olives Recipe
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If you’re looking to impress with something that feels both rustic and elegantly fresh, this Pan-Roasted Chicken with Grapes & Olives Recipe delivers on every level. Imagine crispy, golden chicken thighs paired with the sweet burst of juicy grapes and the briny snap of green olives, all coming together in a skillet-to-oven masterpiece that fills your kitchen with irresistible aromas. This recipe is a perfect balance of savory, sweet, and tangy, making it a delightful centerpiece for any dinner — one you’ll want to make over and over again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet each plays a crucial role in building layers of flavor and texture that bring the Pan-Roasted Chicken with Grapes & Olives Recipe to life. From the crispy chicken skin to the sweet grapes and salty olives, every addition is essential.
- 4 bone-in, skin-on chicken thighs: The skin crisps beautifully and the bones keep the meat juicy.
- 2 tablespoons olive oil: Adds richness and helps develop that golden crust on the chicken.
- 1 cup red or green grapes, halved: Offers juicy sweetness that contrasts perfectly with savory elements.
- ½ cup pitted green olives, sliced: Brings delightful saltiness and a bit of tang.
- 1 medium onion, thinly sliced: Softens to a sweet base that enhances the overall flavor.
- 3 cloves garlic, minced: Adds aromatic depth and a subtle kick.
- 1 teaspoon fresh or dried thyme: Infuses herbal notes that brighten the dish.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing flavors.
- ¼ cup flavorful cooking liquid (optional, e.g., chicken broth or white wine): Helps deglaze the pan and brings moisture.
- Fresh parsley, chopped (optional, for garnish): A fresh, colorful finishing touch.
How to Make Pan-Roasted Chicken with Grapes & Olives Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 400°F (200°C). This ensures the chicken finishes cooking evenly and crisps up beautifully in the oven after the initial sear on the stove.
Step 2: Sear the Chicken Thighs
Heat the olive oil in an oven-safe skillet over medium-high heat. Season your chicken thighs generously with salt and pepper. Place them skin-side down in the hot oil to render that fat and create a crispy, golden skin — about 5 to 7 minutes. This step develops a fantastic texture that’s key to the entire dish.
Step 3: Add Onions and Garlic
Flip the chicken thighs over so the skin side is up, then add the sliced onions and minced garlic around the chicken. Cook for another 3 to 4 minutes until the onions start to soften and become slightly translucent, releasing their natural sweetness to complement the chicken.
Step 4: Fold in Grapes, Olives, and Thyme
Next, stir in the halved grapes and sliced olives gently to mix with the onions and garlic. Sprinkle the thyme evenly over the skillet to add those delightful herbal notes that will infuse the whole dish as it roasts.
Step 5: Deglaze with Cooking Liquid
If you’re using a cooking liquid, pour it into the skillet now, scraping the bottom to lift all those delicious browned bits. This step adds extra flavor and moisture, making the final dish incredibly juicy and aromatic.
Step 6: Roast in the Oven
Transfer your skillet to the preheated oven and roast the chicken for 25 to 30 minutes. This finishes cooking the meat through while blending all the flavors together perfectly. The chicken is done when it reaches an internal temperature of 165°F.
Step 7: Rest Before Serving
Remove the skillet from the oven and let the chicken rest for about 10 minutes. This resting period allows the juices to settle, ensuring every bite stays moist and flavorful.
Step 8: Garnish and Serve
Sprinkle chopped fresh parsley over the dish for a vibrant, fresh finish before serving. Now you’re ready to enjoy a meal packed with textures and tastes that feel both comforting and exciting.
How to Serve Pan-Roasted Chicken with Grapes & Olives Recipe
Garnishes
Adding fresh parsley not only brightens the dish visually but also adds a mild herbal contrast that complements the thyme perfectly. For an extra touch, a light drizzle of good quality olive oil or a few lemon zest shavings can elevate the flavors even more.
Side Dishes
This recipe pairs beautifully with simple sides like creamy mashed potatoes, buttery polenta, or a crisp green salad. Roasted vegetables such as asparagus or fennel also complement the sweet and savory notes of the chicken, grapes, and olives wonderfully.
Creative Ways to Present
For a stunning presentation, serve the chicken right in the skillet so everyone can dig in directly, savoring the juices and vibrant grape-olive mixture. Alternatively, arrange the thighs on a platter surrounded by the roasted grape and olive mixture, garnished with fresh herbs for a family-style feel.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chicken and its flavorful juices to an airtight container and refrigerate. It will keep well for up to 3 days, making it perfect for quick lunches or a reheat-and-eat dinner the next day.
Freezing
You can freeze the cooked chicken with grapes and olives by placing it in a freezer-safe container or heavy-duty zip-top bag. Freeze for up to 2 months. When ready to enjoy again, thaw overnight in the refrigerator before reheating to maintain texture and flavor.
Reheating
To reheat, warm gently in a skillet over medium-low heat or in a 350°F oven until heated through. Avoid the microwave if possible, as it can make the chicken skin less crispy and the grapes mushy.
FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless chicken thighs work well, but they cook faster, so reduce the oven time accordingly and keep an eye on the internal temperature to prevent drying out.
What type of grapes works best?
Both red and green grapes are delicious here. Red grapes add a slightly sweeter, juicier pop, while green grapes bring a subtle tartness that pairs beautifully with the olives and thyme.
Is it necessary to use an oven-safe skillet?
Yes, using an oven-safe skillet is key for this recipe because you start on the stovetop and finish in the oven without transferring the chicken, which helps retain all those wonderful flavors.
Can I substitute the olives with something else?
If green olives aren’t your favorite, try Kalamata olives for a richer, more robust flavor, or capers for a similar briny punch that pairs well with the grapes and chicken.
What can I use instead of cooking liquid?
You can skip the cooking liquid entirely or use alternatives like white wine, chicken broth, or even a splash of water. Each variation gives a slightly different final flavor but keeps the dish moist and delicious.
Final Thoughts
What makes the Pan-Roasted Chicken with Grapes & Olives Recipe so special is its beautiful balance of textures and flavors — crisp chicken skin, juicy bursts of grapes, and savory olives with fragrant thyme pulling it all together. It’s a recipe that feels both simple and impressively elegant, perfect for weeknight dinners or special occasions alike. Give it a try and I promise it will become one of your favorite go-to dishes!
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Pan-Roasted Chicken with Grapes & Olives Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Pan-Roasted Chicken with Grapes & Olives recipe is a flavorful and elegant dish featuring crispy skin chicken thighs roasted to perfection with sweet grapes, briny olives, aromatic thyme, and tender onions. Cooked initially on the stovetop for a crisp crust and finished in the oven, it offers a delightful combination of savory and fruity flavors perfect for a comforting yet impressive meal.
Ingredients
Chicken and Seasonings
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh or dried thyme
Produce
- 1 cup red or green grapes, halved
- ½ cup pitted green olives, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- Fresh parsley, chopped (optional, for garnish)
Other Ingredients
- 2 tablespoons olive oil
- ¼ cup flavorful cooking liquid (optional, e.g., chicken broth or white wine)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to be ready for roasting the chicken after searing.
- Sear Chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Place the chicken skin-side down in the hot skillet and cook for 5-7 minutes until the skin is golden brown and crispy.
- Flip and Sauté Aromatics: Turn the chicken over and add the sliced onions and minced garlic to the skillet. Cook for 3-4 minutes until the onions become soft and fragrant.
- Add Grapes, Olives, and Thyme: Stir in the halved grapes and sliced olives evenly around the skillet. Sprinkle the thyme over the top to infuse the dish with herbal aroma.
- Deglaze Pan: If using, pour in the cooking liquid such as chicken broth or white wine. Scrape the bottom of the pan carefully to loosen any flavorful browned bits that have formed during cooking.
- Roast in Oven: Transfer the oven-safe skillet directly to the preheated oven. Roast the chicken and fruit mixture for 25-30 minutes until the internal temperature of the chicken reaches 165°F (74°C).
- Rest Chicken: Remove the skillet from the oven and let the chicken rest for 10 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken for a fresh, vibrant finish. Serve the pan-roasted chicken warm alongside the flavorful grapes, olives, and onions.
Notes
- Using an oven-safe skillet is essential for transitioning from stovetop searing to oven roasting seamlessly.
- Feel free to substitute green grapes and olives with other varieties based on availability and preference.
- Cooking liquid is optional but adds moisture and depth of flavor to the dish; chicken broth or white wine are excellent choices.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Resting the chicken after roasting is key to juicy results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
