Sheet-Pan Chicken With Shallots and Grapes

By Colu Henry

Updated Feb. 10, 2020

Sheet-Pan Chicken With Shallots and Grapes
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 35 minutes
Rating
4(4,514)
Comments
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This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za’atar, if you’d like, while the oven comes to temperature. Then, they’re roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.

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Ingredients

Yield:4 to 6 servings
  • 2½ to 3pounds bone-in, skin-on chicken thighs, patted dry
  • 3tablespoons olive oil
  • 2garlic cloves, finely chopped
  • 1tablespoon za’atar (optional)
  • Kosher salt and black pepper
  • 6medium to large shallots, peeled and quartered root to stem
  • 8ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
  • 4 to 5thyme sprigs, plus 2 teaspoons finely chopped thyme
  • Flaky sea salt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

611 calories; 42 grams fat; 10 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 37 grams protein; 789 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za’atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.

  2. Step 2

    Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.

  3. Step 3

    Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

Ratings

4 out of 5
4,514 user ratings
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Comments

AJ

I really like all your sheet pan dinner but for goodness sakes if this is about easy real cooking PUT DOWN SOME PARCHMENT PAPER IN THAT PAN. Whew, sorry to scream but most of us don't have staff to clean up after us and the parchment paper will save incredible time after dinner. I highly recommend the parchment sold in precut sheets so you don't have to wrestle with the stuff in the pan. Ok carry on....

Margaux Laskey, Staff Editor

I made this last night. Excellent and so easy. I didn't have za'atar so I seasoned with fresh lemon zest, thyme, oregano and sesame seeds (a DIY za'atar substitute I found online). Would've been dandy with just salt and pepper. Served with roasted potatoes and pile of arugula with the pan juices drizzled over.

Susan Schwartzwald

The grapes were a delicious balance to the shallots. I took Margaux's advice and served it over a bed of arugula which gave the plate vibrancy. One suggestion and caution, keep the grapes on the vine for presentation, but add a number of stem-free ones. The tiny stem tips get very tough and sharp after baking and can cause real harm if swallowed accidentally.

Cali

I don’t usually comment on recipes where I’ve made some modifications but I really want to comment on the methodology. I had chicken thighs and grapes and this recipe was one of several that popped up. I used thighs, garlic, and grapes. Absent fresh thyme and shallots I used rosemary and sweet onion. Also added a few sprinkles of vinegar as per another recipe. This is a very easy to make recipe and the grapes and thighs make a terrific combo. Very good and I served it with farro.

Linda Christian-Herot

My chicken thighs were too juicy so next time I will remove some of the liquid part way through cooking. Otherwise a very nice combination of ingredients.

Waynette

This recipe had been in my binder for about a year. Tonight, I cooked it. Improvised just a bit. I bought some seasoning in Bali and used that in the marinade. I used seedless red grapes and I LOVED them. This will be a great meal for a large group of people.

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