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Pan-Roasted Chicken with Grapes and Olives Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Description

This Pan-Roasted Chicken with Grapes & Olives is a delicious and easy-to-make dish featuring tender, juicy chicken thighs with crispy skin, cooked alongside sweet grapes, briny olives, and aromatic onions and garlic. Roasting in the oven after a flavorful stovetop sear locks in all the juices, while the optional cooking liquid adds depth and moisture. Finished with fresh parsley, this elegant yet simple recipe is perfect for a satisfying dinner that balances savory and fruity flavors beautifully.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste

Produce

  • 1 cup red or green grapes, halved
  • ½ cup pitted green olives, sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh or dried thyme
  • Fresh parsley, chopped (optional, for garnish)

Pan Ingredients

  • 2 tablespoons olive oil
  • ¼ cup flavorful cooking liquid (optional, e.g., chicken broth or white wine)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the chicken after searing.
  2. Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken thighs on both sides with salt and pepper. Place the chicken skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy, ensuring a deliciously crunchy exterior.
  3. Sauté Aromatics: Flip the chicken thighs over so the skin side is up. Add the thinly sliced onions and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and fragrant.
  4. Add Grapes, Olives, and Thyme: Stir in the halved grapes and sliced olives evenly throughout the skillet. Sprinkle the thyme over the ingredients to infuse the dish with herbal notes.
  5. Deglaze Pan: Pour in the optional cooking liquid such as chicken broth or white wine. Use a spatula to scrape the bottom of the pan to loosen any browned bits, enhancing the flavor of the dish.
  6. Roast in Oven: Transfer the skillet to the preheated oven and roast for 25-30 minutes. Cook until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
  7. Rest Chicken: Remove the skillet from the oven and allow the chicken to rest for 10 minutes. This helps the juices redistribute, keeping the meat moist.
  8. Garnish and Serve: Sprinkle fresh chopped parsley over the top if desired. Serve the chicken warm with the flavorful grape and olive mixture spooned over or alongside.

Notes

  • Using an oven-safe skillet is crucial for seamlessly transferring the pan from stovetop to oven.
  • You can substitute green or Kalamata olives based on your preference for saltiness and flavor depth.
  • The optional cooking liquid adds moisture and a rich flavor, but can be omitted if you prefer a drier dish.
  • Ensure the chicken reaches a safe internal temperature of 165°F using a meat thermometer.
  • Resting the chicken after roasting improves juiciness and texture.
  • Serve with a side of roasted vegetables, rice, or crusty bread to complete the meal.

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Find it online: https://quickhomedishes.com/pan-roasted-chicken-with-grapes-and-olives-recipe/