Sheet Pan Chicken with Rosemary and Grapes
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
642 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken with Rosemary and Grapes
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"What’s my main veg?” That’s the first thing I ask myself when I’m thinking about dinner. If I’m making chicken, for instance, and it’s late summer or fall, I think about red onions and grapes. Then I rub the legs and thigh pieces with smoky chile powder and roast everything together on the same sheet pan, tossing in some rosemary, or whatever herb I’ve got.
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Ingredients
- 2 medium (1 lb) Red Onions trimmed, leaving some of the root end intact, and cut into 1/2 inch (13 mm) thick wedges
- 3 cups (9 3/4 ounces) red or green seedless grapes
- 10 sprigs fresh Rosemary thyme, or oregano
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 whole (3 lbs) chicken legs*
- 1 tablespoon ancho chile powder or regular chili powder
- 2 tablespoons fresh lemon juice
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Instructions
- Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
- Arrange onions, grapes, and rosemary in a single layer on the prepared pan. Toss with 2 tablespoons of oil and season with salt and pepper. Roast until the grapes are softened and begin to release juice, about 10 minutes.
- Meanwhile, pat the chicken pieces dry, then season generously with salt, pepper, and chile powder.☞ TESTER TIP: Combine salt, pepper, and chile powder in a small bowl and mix before seasoning the chicken. This will ensure the seasoning is even.
- In a large skillet over medium-high heat, warm the remaining 1 tablespoon of oil until hot. Add half the chicken, skin side down, and cook until the undersides are deep golden brown, 4 to 5 minutes. Turn and cook for 1 to 2 minutes more, then transfer to a plate. Repeat with the remaining chicken.
- Arrange chicken on the baking sheet, placing it skin-side up and nestling it among the onions and grapes. Roast until the chicken is cooked through to an internal temperature of 165° (74°C) and the onions and grapes are tender and slightly caramelized, about 25 minutes.
- Drizzle lemon juice over chicken, onions, and grapes. Serve with pan juices.
Notes
- Sure. In a recipe like this, you can use whatever cuts of chicken you prefer or have on hand. A few of our testers did so and found they loved it just as much.
- You can use any mix of chicken parts that you want, including an entire chicken that's been cut up. Just make sure that you're aware of the timing for your chosen pieces. You may need to remove smaller pieces, like wings, earlier than you think.
Nutrition Information
Show Details
Serving
1serving
Calories
642kcal
(32%)
Carbohydrates
33g
(11%)
Protein
34g
(68%)
Fat
42g
(65%)
Saturated Fat
10g
(50%)
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
180mg
(60%)
Sodium
203mg
(8%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 642kcal | 32% |
| Carbohydrates | 33g | 11% |
| Protein | 34g | 68% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 203mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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