David Scott Allen Main Course Poultry Provencal Recipes Taste

Roasted Sheet Pan Chicken for Easy Entertaining

Name: Roasted Chicken with Shallots and Grapes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8 Chicken Thighs (bone-in, skin-on)(patted dry); 2-3 tbsp Olive Oil plus extra; 2 tbsp Za’atar; Kosher Salt and Black Pepper; 12 large Shallots (peeled and quartered root to stem); 1 lb (450 g) Seedless Red Grapes; 8 sprigs Thyme; 2 tsp Finely Chopped Thyme; Flaky Salt (for serving)

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 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.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Main Dish

Cuisine Mediterranean

Servings 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 Black Pepper
12 large Shallots peeled and quartered root to stem
1 lb (450 g) Seedless Red Grapes
8 sprigs Thyme
2 tsp Finely Chopped Thyme
Flaky 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

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Tags:Chicken,Dinner Party,Main Courses

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!

Roasted Sheet Pan Chicken for Easy Entertaining