Dinner Party Roast Chicken with Olives, Grapes, & Shallots
Roast chicken is anything but ordinary when paired with caramelized shallots, briny olives, and sweet roasted grapes. The flavors meld beautifully in the oven, creating a dish that feels both comforting and a little special. Perfect for an easy, satisfying dinner.
Servings: 5 servings
Calories: 480kcal
Equipment
Ingredients
- 5 boneless, skinless chicken thighs
- 1 Tbsp Kosher salt
- 2 tsp garlic powder
- ½ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- ½ cup white wine
- ½ cup chicken stock
- 2 Tbsp sherry vinegar
- 2 cups shallots, peeled and halves
- 2 cups red grapes
- 1 cup kalamata olives
- 3 large rosemary sprigs
Instructions
- Season the chicken. Preheat oven to 450°F/230°C. In a small bowl, combine 1 Tbsp Kosher salt, 2 tsp garlic powder, and ½ tsp black pepper. Season the chicken thighs generously on all sides.
- Sear the chicken. Heat 2 Tbsp olive oil in a large cast iron or heavy bottom pan over medium-high heat. Add chicken thighs, skin side down, then cook for 5-6 minutes per side.
- Add the liquid. While chicken is cooking, combine ½ cup white wine (if using), ½ cup chicken stock, and 2 Tbsp sherry vinegar. When chicken is browned on both sides, pour the liquid into the pan.
- Roast with remaining ingredients. Scatter 2 cups shallots, 2 cups grapes, 1 cup kalamata olives, and 3 sprigs of rosemary on top, then bake for 15 minutes, or until juices run clear. Serve immediately.
Nutrition
Calories: 480kcal | Carbohydrates: 31g | Protein: 22g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 1952mg | Potassium: 731mg | Fiber: 5g | Sugar: 18g | Vitamin A: 234IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 2mg
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