Description

This Pan-Roasted Chicken with Grapes & Olives is a flavorful and elegant dish featuring crispy skin chicken thighs cooked with sweet grapes, briny olives, aromatic garlic, and thyme. The combination creates a perfect balance of savory and slightly sweet flavors, finished with a drizzle of cooking liquid and garnished with fresh parsley for a delicious meal that’s easy to prepare.

Ingredients

Scale

Chicken and Seasoning

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

2 tablespoons olive oil
¼ cup flavorful cooking liquid (optional, e.g., chicken broth or white wine)

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Instructions

Preheat: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
Sear the Chicken: Heat the 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 turns golden brown and crisp.
Cook Aromatics: Flip the chicken over so it’s skin-side up. Add the sliced onions and minced garlic around the chicken in the skillet and cook for 3-4 minutes until the onions become soft and translucent.
Add Fruits and Herbs: Stir in the halved grapes and sliced olives. Sprinkle the thyme evenly over the contents of the skillet to infuse flavor.
Deglaze: 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 the sauce’s depth.
Roast: Transfer the oven-safe skillet to the preheated oven and roast for 25-30 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Rest: Remove the skillet from the oven and allow the chicken to rest for about 10 minutes. This helps retain the juices and ensures tender, moist meat.
Garnish and Serve: Sprinkle fresh parsley over the dish if desired and serve the chicken warm, paired with the flavorful grapes and olives.

Notes

Using bone-in, skin-on chicken thighs ensures juicy meat and crispy skin.
The cooking liquid is optional but adds depth of flavor and helps create a sauce.
If you don’t have an oven-safe skillet, transfer everything to a baking dish before roasting.
For best results, use fresh thyme, but dried thyme also works well.
This dish pairs nicely with rice, couscous, or crusty bread to soak up the delicious pan juices.