David Scott AllenMain CoursePoultryProvencal RecipesTaste

Roasted Sheet Pan Chicken for Easy Entertaining

Sheet pan chicken is all the rage these days. I resisted the idea for a long time, figuring it was just another culinary fad that would fade. But then I realized that one of my favourite chicken dishes ever is a sheet pan chicken recipe by Ottolenghi. Chicken with Fennel and Clementines. He doesn’t call it a “sheet pan chicken,” so I didn’t resist. Continue reading here for the original post and photos.

Roasted Sheet Pan Chicken with shallots and grapes

Roasted Chicken with Shallots and Grapes

David Scott Allen | Cocoa & Lavender
This recipe was adapted from The New York Times. Like all sheet pan recipes, it is quite simple and quick to prepare. The dish will feed 6-8 people, depending on the sides that you choose to serve.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 8 chicken thighs (bone-in, skin-on) patted dry
  • 2-3 tbsp olive oil plus extra
  • 2 tbsp Za’atar
  • kosher salt and freshly ground black pepper
  • 12 large shallot(s) peeled and quartered root to stem
  • 1 lb (450 g) Seedless Red Grapes
  • 8 sprigs thyme
  • 2 tsp thyme finely chopped
  • flaked sea salt for serving

Instructions
 

  • Heat the oven to 450°F (230°C).
  • In a large bowl, toss together the chicken with 2-3 tablespoons olive oil and za’atar. Season well with salt and pepper. Reserve 4 small bunches of grapes (for garnish when serving) and pluck the rest. Place the shallots and the plucked grapes on the sheet pan and gently toss with sufficient olive oil and season well with salt.
  • Nestle the chicken, skin side up, between the shallots and grapes and lay the thyme sprigs on top of the chicken thighs. Roast for 40 minutes. Add the bunches of grapes after 10 minutes.  Continue roasting until the chicken is cooked through and the shallots and grapes are softened and caramelized.
  • Remove thyme sprigs. Scatter with chopped thyme and season with flaky salt.
Keyword Chicken, Grapes, Shallots
Tried this recipe?Let us know how it was!

Easy Chicken Recipes

Roasted Chicken Fennel Clementines

Chicken with Fennel and Clementines
An easy one-pan dish combining the great flavours of fennel, citrus and roasted chicken. This recipe was inspired by Yotam Ottolenghi, and minimally adapted from his cookbook Jerusalem. 
Check out this recipe
Roasted Chicken Fennel Clementines
Roasted Chicken or Guinea Fowl
This quick and easy roast chicken or guinea fowl dinner will give you the taste of a day-long slow roast in around 1 hour. The garlic, lemon and rosemary season and tenderize the bird from the inside out, and add tremendous flavour with minimal effort. Serve with mashed potatoes, French fries, salad, green beans or other sides that you like. Don’t forget to eat the garlic cloves, they are good for you and taste great!
Check out this recipe
Make Simple Roasted Chicken or Guinea Fowl
Roast Chicken with Rosé Cranberry Sauce
While the chicken is roasting, enjoy some cocktail and nibbles with your guests. Make sure to leave enough time to rest the bird after it comes out of the oven. Make the cranberry sauce in advance; it goes well with chicken.
Check out this recipe
Thanksgiving Roast Chicken Rosé Mirabeau Wine
Chicken Tagine with Green Olives and Preserved Lemon
Adapted from a recipe by Tyler Florence.
Check out this recipe
Recipe Chicken Tagine Green Olives and Preserved Lemon
Chicken Roasted with Saffron, Rosemary, and Lemon
Really, nothing could be easier to make than a roast chicken. There is very little preparation required, and plenty of time to make your sides while the chicken is roasting. Plus, the bonus is your kitchen will smell delicious.
Check out this recipe
Comfort Food Roast Chicken with lemon rosemary saffron Sunday Suppers
Mom's Dijon Chicken
This poultry dish is a no-fail, quick dinner that your guests will love every time.
Check out this recipe
Dijon Chicken
.

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

There is Great Hiking in the Luberon

Next post

Preparing for Family-friendly Walks on the French Riviera

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.