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(4,642)
Comments
Read comments

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.

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Ratings

4 out of 5
4,642 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.

BSH

I've made this several times and it is always delicious. As others have said, take the grapes off the stems, no point - much better without as they go hard and horrid. And use more! I use a pound or more. The chicken takes longer to cook in the oven as well, usually about 50 mins, again, as others have said.

Katherine at home

I started with a 350 F oven, then increased to 425F when I reread the recipe as the chicken went in the oven. The admittedly skinless chicken thighs were steamed/wet & didn’t brown. These were my mistakes but the flavor results do not warrant another attempt with this recipe.

kesw

Had all the ingredients for this, including the spices to make Feasting at Home’s za’atar; so last night I took the pkg of chicken out of the freezer to thaw overnight in the fridge. Well.., it wasn’t chicken thighs, it was ground turkey. So… I put the evoo/za’atar in everything, with turkey burgers going in the oven first, then a few minutes later (as another reviewer suggested) potatoes, then a few minutes after, the grapes/shallots (with a couple handfuls of chopped fresh spinach that needed to be used — at this point, I was, well, why not) Turned out fine. Good save, if I do say so myself

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