Roasted Chicken with Shallots and Grapes
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.
- 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
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.