046 / 100 · Chicken and Turkey, Gently Done

Roasted Chicken Thighs with Grapes and Rosemary

4 chicken thighs with roasted grapes Active 15 min Total 1 hr 5 min

Roasting grapes changes their role completely. Their skins wrinkle, some burst, and the juices become a sweet-tart pan sauce for savory chicken. Rosemary keeps the combination grounded, while thin onion wedges roast alongside the fruit. This is a dish for seedless table grapes rather than small wine grapes; red or purple fruit gives the pan a particularly rich color. Keep the chicken skin above the grapes so it can brown, and spoon the juices around the chicken when serving rather than pouring them over the crisp top.

Jump to the ingredients

Roast chicken thighs with purple grapes and red onion on a broad terracotta platter.

A few clusters make a handsome pan

You can leave some grapes on small stems for cooking, provided they are well washed and dried. The stems hold little groups together, which are easy to lift onto a platter. Remove the grapes from their stems before eating. Loose grapes work just as well and are simpler for serving children. Neither approach needs added sugar because the oven concentrates the natural sweetness.

Balance at the finish

The amount of juice will vary with the fruit and the size of the pan. A broad roasting dish encourages some reduction without burning the grapes. Add the vinegar after cooking so its brightness remains noticeable. If the pan seems very dry, a spoonful of hot water loosens the browned juices. The sauce should taste fruity and savory together, with rosemary in the background rather than a sharp resinous edge.

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g total)
  • 1 lb (450 g) seedless red grapes, in small clusters or loose
  • 1 medium red onion, cut into 1/2-inch wedges
  • 2 tablespoons olive oil, divided
  • 2 teaspoons finely chopped fresh rosemary
  • 3/4 teaspoon kosher salt, divided
  • 2 teaspoons red wine vinegar

Set out

Large shallow roasting dish or rimmed sheet pan, Small bowl, Instant-read thermometer

Allergens

Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F (220°C). Dry the grapes and onion after washing. Toss them in the roasting dish with 1 tablespoon oil and 1/4 teaspoon salt. Spread into a single layer.
  2. Pat the chicken dry. Rub with the remaining oil, rosemary, and remaining 1/2 teaspoon salt. Arrange the thighs skin upward among the fruit, keeping the skin exposed.
  3. Roast for 35 minutes. Turn any onion pieces that are browning heavily and gently shift the grape clusters if necessary.
  4. Continue roasting for 5–10 minutes, until every thigh reaches at least 165°F (74°C) in the thickest part without touching bone. Move the chicken to a clean platter and rest for 5 minutes.
  5. Stir the vinegar into the grape and onion juices. If the pan is dry, add 1–2 tablespoons hot water and loosen the browned bits. Arrange the grapes and onions around the chicken and spoon the juices alongside. Discard grape stems before eating.

A useful detail

A shallow metal dish gives more browning than a deep ceramic one. Keep a little space between thighs so their sides roast rather than steam.

Make it your own

  • Use seedless black grapes for a darker sauce.
  • Replace rosemary with 1 tablespoon fresh thyme leaves for a softer herbal flavor.

Keep it well

Remove meat from bones and grapes from stems. Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C).