Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Mark Bittman
Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
32 mins
total:
52 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 2 jelly-roll pans in oven. Preheat oven to 450°.

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  • 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.

Nutrition Facts

406 calories; fat 23.3g; saturated fat 5.4g; mono fat 12.4g; poly fat 4.3g; protein 18.6g; carbohydrates 33g; fiber 4.2g; cholesterol 79mg; iron 2.1mg; sodium 661mg; calcium 68mg.
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