Though we usually call for removing skin from dark-meat chicken, here it stays on for delicious flavor, crispy texture, and extra richness. The serving size is small, so saturated fat isn't a problem. The grapes will collapse soon after they come out of the oven, so serve right away.
1 1/2 cups sliced yellow onion
4 large carrots, quartered lengthwise and cut into 1/2-inch pieces (about 3 cups)
Place 2 jelly-roll pans in oven. Preheat oven to 450°.
Combine onion, carrots, and 1 tablespoon oil in a bowl; toss well. Arrange carrot mixture on 1 preheated pan; sprinkle with 1/4 teaspoon salt. Bake at 450° for 10 minutes.
Combine 3/8 teaspoon salt, 1/4 teaspoon black pepper, and next 4 ingredients (through red pepper) in a small bowl. Sprinkle chicken evenly with spice mixture. Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add chicken to pan, skin side down; cook 5 minutes or until browned and skin is crisp. Remove chicken from pan. Add chicken to vegetable mixture, skin side up. Bake at 450° for 20 minutes or until chicken is done and vegetables are tender.
Combine remaining 1 teaspoon oil, grapes, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, and olives in a medium bowl; toss well. Place grape mixture on remaining preheated jelly-roll pan. Bake at 450° for 15 minutes or until grapes are charred and beginning to soften, stirring occasionally. Place 1/2 cup vegetable mixture and 1/2 cup grape mixture on each of 4 plates. Top each serving with 1 chicken thigh. Sprinkle with parsley.
This was delicious and very attractive looking as well. However because I didn't want to dirty my stove top or several pans I changed the method as follows: I mixed the chicken thighs with the spices and roasted them skin side down for about 15 minutes. When they were brown, I turned the thighs over and added the carrots and onions with their spices, roasting for another 20 minutes. Finally I added the grapes, olives plus the oil, salt and pepper and roasted for 10 final minutes. Delicious, colourful and very little mess. (Served it on a bed of brown rice with the parsley garnish). Thank you for a great recipe!
I love this recipe and make it all the time with no adjustments, and I haven't had an issue with the cooking time for the chicken. Maybe it's the size of the thighs? Serve over couscous and it's still tasty the next day.
Very good and quick-to-prepare dish. I also added some small potatoes to the roasting pan to also provide a delicious starch and a full meal.
Oh, and I also roasted everything in the same pan. I saw no reason not to, and I'm a big proponent of fewer dishes.
I'm always surprised so few of Mark Bitteman's recipes are reviewed, esp with his less meat-centric commitment. That being said, I agree this was a tasty concept, but my chicken also took nearly 40 min to cook through, by which time the carrots & onions were way overdone, burned on the edges of the pan, making me wish I had added the grapes and olives to that same pan, rather than dirty 2, and making me stir the veggies to avoid the over crisp...operator error! Served over bulgar as suggested, but wished that I had added a green vegetable to balance out the plate and add more texture to the meal. Hoping the sausage and greens recipe will turn out better than this one.