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Pan-Roasted Chicken with Grapes and Olives Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This pan-roasted chicken with grapes and olives is a delightful and flavorful dish that combines crispy, golden chicken skin with the sweetness of grapes and the briny punch of olives. Cooked in an oven-safe skillet, this recipe offers a perfect balance of savory and fruity flavors, enhanced by thyme and garlic, making it an impressive yet simple meal for any occasion.

Ingredients

Chicken

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Produce

  • 1 cup red or green grapes, halved
  • ½ cup pitted green olives, sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh or dried thyme
  • Fresh parsley, chopped (optional, for garnish)

Liquids

  • ¼ cup flavorful cooking liquid (optional, e.g., chicken broth or white wine)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
  2. Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy.
  3. Cook Aromatics: Flip 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 translucent.
  4. Add Grapes, Olives, and Thyme: Stir in the halved grapes and sliced olives, then evenly sprinkle the thyme over the skillet ingredients.
  5. Deglaze Pan: Pour in the cooking liquid if using (such as chicken broth or white wine) and scrape the bottom of the pan to loosen any browned bits, enhancing flavor.
  6. Oven Roast: Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Rest Chicken: Remove the skillet from the oven and let the chicken rest for 10 minutes to allow juices to redistribute, ensuring moist meat.
  8. Serve: Garnish with freshly chopped parsley if desired, and serve warm for a delicious meal.

Notes

  • You can substitute the grapes with other fruits like cherries or small pears for variation.
  • Using bone-in, skin-on thighs helps retain moisture and adds flavor due to the crisp skin.
  • The cooking liquid is optional but recommended for added moisture and flavor depth.
  • If you don’t have an oven-safe skillet, use a regular pan to sear and transfer the ingredients to a baking dish before roasting.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture.

Find it online: https://slsrecipes.com/pan-roasted-chicken-with-grapes-and-olives-recipe/