This simple preparation is a great dinner party dish because it is fast, it serves a crowd, and weirdly, it ends up being a stunning dish. Chicken thighs are roasted with garlic, thyme, shallots, red grapes, and whole almonds. The grapes collapse and burst to form a sweet and sour sauce, the almonds toast in the rendered fat, and the garlic, thyme, and spices meld to scent the meat with a rich, herbal headedness that makes it disappear quickly. You may want to choose seedless grape varieties if you have fussy eaters or guests, but some thick-skinned heritage varieties make particularly luscious versions – even if you may have a few seeds to spit out.
The dish can be made with boneless, skin-on thighs, but the flavor of the meat cooked on the bone is much better.
Sheet Pan Chicken Thighs with Grapes and AlmondsCourse: MainCuisine: ItalianDifficulty: Easy
4 bone-in, skin-on chicken thighs
1 bunch red table grapes
4 cloves garlic, crushed or microplaned
1 tbsp olive oil
½ cup blanched, whole almonds
10 sprigs fresh thyme
4 sprigs fresh rosemary
1 tsp black pepper
1 tsp kosher salt
1/2 cup chicken stock (opt.)
1 tbsp unsalted butter (opt.)
- Preheat your oven to 400°.
- In a large, non-reactive bowl, mix olive oil, garlic, black pepper, and the leaves picked from 2 sprigs of thyme.
- Season the chicken thighs with salt and toss well with the oil and garlic mixture.
- Arrange the thighs on a baking sheet with the almonds, most of the rosemary and thyme (hold on to a few leaves for garnish), and 8-10 grapes per piece.
- Roast for 35 to 45 minutes, or until the skin of the chicken is nicely browned and the meat has reached an internal temperature of 160°.
- To finish, scatter with a little fresh thyme, rosemary, and or chopped parsley.
- Serve with roasted fingerling potatoes, a nice bitter salad, and fresh bread for mopping up the juices.
- You can add 1/2 cup chicken stock and 1 tbsp unsalted butter to the pan right when it comes out of the oven to make a sauceier version that’s great with pasta.