Pan-Roasted Chicken With Red Grapes & Rosemary
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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.
-
To cast iron skillet, add avocado oil and place in oven to heat.
-
In blender, combine all sauce ingredients; blend well.
-
Remove pan from oven, carefully arrange chicken in pan and pour sauce over chicken.
-
Arrange extra grapes around chicken, pushing down slightly into sauce. Bake 35-45 minutes until chicken is cooked through.
-
Garnish with rosemary to serve.
Recipe Notes
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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.