Roasted Moroccan-Spiced Grapes and Chicken

This was very tasty but the chicken took longer than 20 mins, closer to 40.

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.