roasted grapes

&quot;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.

Sheet Pan Chicken with Rosemary and Grapes

(9 3/4 ounces) red or green seedless grapes

rosemary

extra virgin olive oil

salt and black pepper

whole (3 lbs) chicken legs*

ancho chile powder chili powder

lemon juice

Preheat

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.

Roast

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.

Season

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.

Cook

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.

Serve

Drizzle lemon juice over chicken, onions, and grapes. Serve with pan juices.

Grape &amp; Rosemary Flat Bread 

pizza dough

olive oil

sea salt

basil

red grapes, halved

rosemary leaves

cheese,

Preheat oven to 450 degrees F and roll out pizza dough on parchment paper.

Pierce dough with a fork and let rest for 10 minutes.

Brush dough with the olive oil and sprinkle the salt and basil over the top. Press the grapes into the dough and top with cheese and rosemary.

Bake 15-18 minutes or until the dough begins to brown.

These roasted grapes on the vine are lightly seasoned with fennel and make a surprisingly simple yet elegant autumnal accompaniment to cheese plates or roasts.

Roasted Grapes on the Vine

grapes

fennel pollen* (see * below) fennel

black pepper

coarse sea salt

thyme

In a large baking dish, drizzle the grapes with the oil and then sprinkle with the fennel, pepper, and salt. Gently turn the grapes to coat with the mixture. Place the sprigs of thyme on and around the grapes.

Roast the grapes for about 45 minutes, turning halfway through.

Serve, preferably after cooling to room temperature, as part of a cheese or charcuterie board, or as a side to grilled or roasted meats.

A delicious recipe for Pan-Roasted Chicken with Grapes.  Chicken thighs are pan-seared in a skillet,  then baked in the oven with grapes and shallots. A fast and simple weeknight dinner.

Pan-Roasted Chicken with Grapes 

garlic clove, smashed

chicken thighs, skin-on, bone-in

salt and pepper

shallots,

balsamic vinegar

If making the Ginger Whipped Sweet Potatoes, get them simmering in a pot.

Heat oil in an oven-proof skillet over medium high heat. Add smashed garlic clove and swirl, to season the oil. Season the skin side of the chicken generously, with salt and pepper, and place skin side down in hot skillet. Season the other side of chicken with salt and pepper, and remove the garlic. Sear skin side until golden and crispy, 6-7 minutes, turning heat to medium. Flip. Place the shallots between the chicken and drizzle with the vinegar. Top with the grape clusters, nestling between and around the chicken. Sprinkle with rosemary and place in the oven for 20 minutes or until internal temp reaches 170F.

While it&#8217;s baking,  finish making the ginger whipped sweet potatoes.

When chicken seems done, place skillet back the stove and bring it to a quick simmer (just to make sure juices are cooked.)  Spoon the whipped sweet potatoes onto plates, top with crispy chicken and divide shallots and grapes among the plates. Spoon some flavorful pan sauce over everything.

I made this for my daughter’s birthday and it was incredible. The chicken turned out crispy and so flavorful. We loved the chicken with the ginger sweet potatoes and grapes. All of the flavors blended together so perfectly.

What a gem! I found this on Pinterest and it's such a flavorful, simple dish (but feels fancy). Now I'm going to dig through all of your other recipes. So so thankful to have found your work! Thank you!

Everyone found it very tasty and it's so simple to prepare. Second time round I substituted pomegranate seeds for the grapes, they give a little more crunch, and pomegranate molasses for the balsamic vinegar for a slightly richer sauce.

I have never been more proud of a meal that I cooked. This recipe is a home run! I felt like my kitchen was a 5 star restaurant tonight. Easy to make, gorgeous dish, and most importantly delicious. My husband was blown away.

this is an outstanding dish and pretty easy to make! we have a (virtual) dinner with my husband's siblings every month where we all cook the same dish and this was the first one. Everybody loved it.
We made regular mashed potatoes with whipped carrots added to them (about a third of the potato mixture) because i HATE sweet potatoes.

This one was quick and easy.  My Sweetie was sceptical about the grapes at first but went back for seconds.  This recipe rates ****.8 in my books.  I served it with a No Mayo Potato Salad and fresh, steamed, green beans.  This definitely will be made again.  Delicious.

I pared this down to 2 boneless thighs for one serving. Already had boneless thighs, and cut up half a sweet potato to roast with the chicken. Recently lost my husband, so am looking for good easy recipes for one person. Love cooking chicken with red grapes, and balsamic vinegar is a favorite flavor.

This has quicky become one of my go to Sunday recipes. It's great as a quick almost roast dinner without the hassle and time it takes to prep a real roast especially as there is only two of us. Love the sauce that the grapes make and the ginger sweet potato is just perfect.

Another great recipe and to my disbelief it really was a 30 min meal! I sautéed some kale instead of making the sweet potatoes so with all the extra time was able to clean up the kitchen while the chicken baked. I was a little worried I wouldn’t like the cooked grapes but I loved them and the hubby went back for seconds. Will definitely be saving this one for regular rotation.

Five Plus Stars!!!
I made this dish for a second time with the ginger whipped sweet potatoes (last time I used butternut squash instead which turned out well) and your candied pecan recipe crumbled on top as a garnish.  Really Phenomenal recipe and so unique with the roasted grapes!!! I didn't have shallots so used yellow onions instead which became deliciously caramelized.  I accidentally forgot to use the balsamic but added a good splash of dry white wine while the onions and chicken were on the stovetop.  Seriously Soooo Good!!!! To have less to do on the day of, I made the mash the day before and they reheated beautifully! If you are thinking of making this recipe, don't hesitate!!! It was one of the best dishes I have made in a long time!! The flavours and textures work so well!  This is a beautiful, fine restaurant quality dish fit for company yet very easy to execute! Thank you Sylvie for creating this :D

i've tried many of your recipes now and they never disappoint! I was a little apprehensive with the grapes but it was delicious as usual! I made with the ginger mashed sweet potatoes and it was spot on. thank you for another winner. you are my go to for recipes and usually will spend one morning and meal plan with all your recipes and its become one of my favorite things to do, along side preparing the meal. the kitchen has become my happy place, and I thank you for making me feel like a real chef!

Made it before, loved it then and loved it tonight. My guests called it ‘restaurant quality’. Great compliment which I feel should be directed at you as well. 
Made it with the sweet potatoe/ginger mash AND the maple coated pecans (added curry powder &amp; salt to that mix. YUM!) for an extra bit of crunch. 
Delicious!

This was really wonderful. Great balance of flavors and simple to prepare.

Loved this dish. So simple yet so flavorful. I made it with skinless chicken legs and it was moist and tender. I have made a lot of your recipes and have never been disappointed. Thank you.

This whipped ricotta appetizer with balsamic roasted grapes and honey crostini brings together creamy cheese, jammy roasted fruit, and crisp toasts in one easy, elegant starter. The ricotta gets whipped with cream cheese, honey, and cream until smooth and spreadable, while the grapes roast with rosemary and thyme until soft and tangy. It’s ideal for entertaining, but casual enough for a snack board or dinner starter.

Whipped Ricotta with Balsamic Roasted Grapes and Honey Crostini

(640 g) seedless red grapes

tbsps. (45 g) balsamic glaze

(340 g) full-fat cream cheese (softened)

(480 g) whole milk ricotta

¼ cup (60 ml) heavy whipping cream

tbsps. (105 g) honey (divided)

tsps (15 g) salt (divided)

baguette

preheat

Preheat the oven to 400°F (204°C) and line a large baking sheet with aluminum foil. Spread the grapes out in an even layer, drizzle with balsamic glaze, and scatter the rosemary and thyme sprigs over the top. Roast for 20–25 minutes, until the grapes have burst and wilted. Remove the herbs and set the pan aside.

make

While the grapes roast, make the whipped ricotta. Add the cream cheese, ricotta, heavy cream, 3 tablespoons (63g) of honey, and 2 teaspoons (10g) of salt to a large food processor. Blend on high for 1–2 minutes, until the mixture is completely smooth and fluffy.

slice

Slice the baguette into ½-inch (1.25 cm) pieces on the diagonal and arrange them on a baking sheet. Drizzle with the remaining 2 tablespoons (42g) of honey and sprinkle with the last teaspoon (5g) of salt. Bake at 400°F (204°C) for about 10 minutes, until golden and crisp.

assemble

To assemble, spread the whipped ricotta into a shallow serving dish. Spoon the roasted grapes and any juices over the center. Serve with the honey crostini on the side.

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Top Tags

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