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
Scale
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
