A simple chicken dinner doesn’t get more elegant than this. Chicken thighs are skillet-roasted until crisp and moist in a sauce of grapes, garlic, tomato and spices. Chicken may seem ordinary, but with the visual panache of the grapes and their fresh bursts of sweetness, this dish is elevated to unique, memorable and craveable.
Pan-Roasted Chicken With Red Grapes & Rosemary
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 515 kcal
Ingredients
- 3-4 Tbsp. avocado oil or enough to completely cover bottom of pan
- 6 chicken thighs
- 1/2 cup red grapes stems on
Sauce
- 1-1/2 cups red grapes stems removed
- 1 Tbsp. minced garlic
- 1 Tbsp. Bragg Apple Cider Vinegar
- 3/4 tsp. onion powder
- 1/2 tsp. Redmond Real Salt
- 1 tsp. dried rosemary
- 1/4 tsp. oregano
- 1/2 tsp. paprika
- 1/4 cup tomato sauce
Garnish
- Fresh rosemary
Instructions
-
Preheat oven to 425 degrees F.
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To cast iron skillet, add avocado oil and place in oven to heat.
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In blender, combine all sauce ingredients; blend well.
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Remove pan from oven, carefully arrange chicken in pan and pour sauce over chicken.
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Arrange extra grapes around chicken, pushing down slightly into sauce. Bake 35-45 minutes until chicken is cooked through.
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Garnish with rosemary to serve.
Recipe Notes
Get the great ingredients you need from Vitacost!
Nutrition Facts
Pan-Roasted Chicken With Red Grapes & Rosemary
Amount Per Serving
Calories 515
Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 9g45%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 20g
Cholesterol 166mg55%
Sodium 445mg19%
Potassium 521mg15%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 28g56%
Vitamin A 571IU11%
Vitamin C 4mg5%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.