The original recipe called for chicken thighs, but I prefer bone in, skin on chicken breasts. And they turned out very moist and delicious. There is no need, in my opinion, to add as much oil as the recipe suggests. The picture is the whole dinner, and it was delicious! First corn of the season was so flavorful after the corn we’ve been getting all winter.
Chicken with Shallots and Grapes
Ingredients
- 2 bone-in skin-on chicken breasts patted dry
- 3 tablespoons olive oil or to taste or use spray
- 2 garlic cloves finely chopped
- 1 tablespoon za’atar
- Kosher salt and black pepper
- 5-6 medium shallots peeled and sliced in rounds
- 8 ounces seedless red or green grapes off the vines
- 2-4 thyme sprigs plus 2 teaspoons finely chopped thyme
- Flaky sea salt for serving
Instructions
- Heat oven to 425⁰ F. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za’atar. Season well with salt and pepper. Place the shallots and the grapes in a baking pan and gently toss with the remaining olive oil and season well with salt.
- Place the chicken skin-side up on the shallots and grapes and tuck a thyme sprig under the skin of the chicken breasts. Roast until the chicken is cooked through (registers 165⁰ F).
- Remove from oven. Remove and discard the thyme sprigs. Take chicken off bone (we remove skin) and slice. Put in serving dish and cover with grapes and juice from pan. Scatter with chopped thyme and season with flaky salt.