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Thyme Roasted Chicken Shallots

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This thyme-roasted chicken with caramelized shallots and grapes offers a flavorful, one-pan meal that's both satisfying and easy to prepare. The chicken thighs are beautifully crispy, seasoned with dried thyme, salt, and pepper, and seared in butter for extra richness. Caramelized shallots and sherry vinegar add depth, while sweet grapes contribute a delicious juiciness. After roasting in the oven, the pan sauce is reduced for the perfect finishing touch. Serve everything together for a balanced dish that's as elegant as it is comforting.

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Updated on Sat, 12 Apr 2025 17:05:41 GMT
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A pan of food with chicken, potatoes and vegetables. | cuisinegenial.com

This one-pan thyme roasted chicken creates the perfect balance of savory and sweet flavors with crispy golden skin, caramelized shallots, and juicy roasted grapes. The pan sauce brings everything together for a memorable meal that looks as impressive as it tastes.

I first made this chicken for a small dinner party when I wanted to impress without spending hours in the kitchen. The combination of crispy chicken and sweet roasted grapes had everyone asking for the recipe before dessert was even served.

Ingredients

  • Chicken thighs: Dark meat stays juicier and more flavorful during roasting. Look for organic free-range chicken thighs with skin on for the best flavor and texture.
  • Butter: Creates the foundation for crispy skin and a rich sauce. Use unsalted to control the saltiness of your dish.
  • Dried thyme: Provides earthy aromatics that complement both the chicken and sweet grapes. Always check the freshness of your dried herbs before using.
  • Sherry vinegar: Adds brightness and complexity to cut through the richness. Quality sherry vinegar makes a noticeable difference.
  • Honey: Balances the acidity and helps caramelize the shallots and grapes. Local raw honey provides the best flavor.
  • Shallots: Milder and sweeter than regular onions when caramelized. Choose firm shallots with tight papery skins.
  • Red grapes: Add surprising sweetness and texture. Look for firm grapes still attached to their stems for easier handling.
  • Kosher salt and freshly ground pepper: Essential for proper seasoning at every stage.

Step-by-Step Instructions

Preheat Oven:
Heat your oven to 425 degrees while you prepare the ingredients. This high temperature ensures crispy chicken skin and caramelized vegetables.
Season Chicken:
Pat the chicken completely dry with paper towels to ensure crispy skin. Season generously with dried thyme, kosher salt and freshly ground pepper on both sides, pressing the seasonings into the meat.
Sear Chicken:
Heat butter in a large oven safe skillet over medium high heat until it foams but doesn't brown. Place chicken skin side down without crowding the pan. Allow it to sear undisturbed for about 8 minutes until deeply golden and crisp. Flip and cook for 3 minutes on the second side. Transfer chicken to a plate.
Prepare Shallots and Sauce:
With the chicken fat and butter still in the pan, add sherry vinegar and honey, stirring quickly to combine. Add all the shallots into this mixture, season with salt, and stir until completely coated. Cook shallots for about 10 minutes until they begin to soften and caramelize evenly. Turn off heat once they reach this stage.
First Roasting Phase:
Arrange chicken pieces back in the pan among the shallots, ensuring the crispy skin side remains exposed above the sauce. Place the entire pan in the preheated oven and roast uncovered for 15 minutes.
Add Grapes and Complete Roasting:
Open the oven and carefully add grapes to the pan, nestling them around the chicken. Return to the oven for an additional 15 minutes until chicken registers 165°F on an instant read thermometer and grapes have softened and begun to release their juices.
Reduce Sauce:
Transfer chicken, shallots and grapes to a serving platter. Return the pan to stovetop over medium heat and simmer sauce until it thickens to your desired consistency, about 8 to 10 minutes. Taste and adjust seasonings with salt and pepper as needed.
Serve:
Drizzle the reduced sauce over the chicken and serve family style with the caramelized shallots and roasted grapes alongside.

The sherry vinegar is truly the unsung hero in this recipe. I discovered its importance when I once substituted regular vinegar and noticed the dish lacked depth. The slight sweetness and nuttiness of proper sherry vinegar creates a more complex sauce that ties all the elements together beautifully.

Perfect Pairings

This chicken dish pairs wonderfully with sides that can complement its sweet and savory profile. A simple wild rice pilaf soaks up the delicious sauce perfectly. For vegetables, consider roasted Brussels sprouts or a peppery arugula salad with lemon vinaigrette to cut through the richness of the chicken. A crusty artisan bread is essential for mopping up every last bit of the incredible sauce.

Seasonal Adaptations

While red grapes are the star here, you can adapt this recipe throughout the year using seasonal fruits. In summer, try halved plums or apricots for a different but equally delicious twist. In fall, pears work beautifully alongside the shallots. Even winter fruits like sections of blood oranges can create an interesting variation. The key is choosing fruits that will hold their shape while roasting but still release enough juice to enhance the sauce.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the refrigerator for up to four days. For the best reheating results, separate the chicken from the sauce and shallots. Warm the chicken in a 350°F oven until heated through, about 15 minutes, to maintain the crispy skin. Meanwhile, gently reheat the sauce and vegetables on the stovetop. The flavors actually improve after a day as they meld together, making this an excellent make ahead option for busy households.

Shopping Smart

When shopping for this recipe, the quality of your chicken makes a significant difference. Look for organic, air chilled chicken which has better texture and flavor than conventionally processed birds. For grapes, farmers markets often have unusual varieties with more complex flavors than standard supermarket options. If possible, use local honey which tends to have more character than mass produced versions.

Frequently Asked Questions

→ What kind of chicken should I use?

It's recommended to use organic, antibiotic-free, air-chilled, and free-range chicken for the best flavor and quality.

→ Do I need a specific type of pan to make this dish?

A cast iron skillet is ideal for this recipe due to its even heat distribution and oven-safe properties. However, any oven-safe sauté pan will also work.

→ Why should I dry the chicken before cooking?

Drying the chicken with a paper towel ensures a good sear and crispy skin. Moist chicken tends to stick to the pan and won’t brown correctly.

→ Can I substitute the grapes with another fruit?

Yes, if grapes are out of season, you can substitute them with fruits like plums, which pair well with the thyme and caramelized shallots.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently to maintain the flavors and textures.

Thyme Roasted Chicken Shallots

One-pan thyme-roasted chicken with caramelized shallots and juicy grapes. A savory, flavorful delight.

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes
By: Ferdaous

Category: Poultry

Difficulty: Intermediate

Cuisine: Californian

Yield: 6 Servings

Dietary: Gluten-Free

Ingredients

→ Chicken and seasonings

01 4 tablespoons butter
02 1 tablespoon dried thyme
03 Kosher salt, to taste
04 Freshly ground black pepper, to taste
05 6 chicken thighs, about 2-2.5 pounds

→ Sauce and accompaniments

06 2 tablespoons sherry vinegar
07 1 tablespoon honey
08 12 to 15 whole medium shallots, peeled and halved if large
09 2 cups red grapes, stems intact
10 Kosher salt, to taste

Instructions

Step 01

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season with dried thyme, kosher salt, and freshly ground black pepper.

Step 02

Heat butter in a large skillet over medium-high heat until foaming. Place chicken skin-side down and cook without moving until well browned and crispy, about 8 minutes. Reduce heat if needed to prevent excessive smoking. Flip the chicken and brown lightly on the second side, about 3 minutes. Transfer to a large plate and set aside.

Step 03

Stir sherry vinegar and honey into the skillet until combined. Add the shallots, season with kosher salt, and stir until the shallots are coated. Cook shallots until they begin to brown evenly, about 10 minutes, then turn off the heat.

Step 04

Nestle the chicken back into the skillet, pushing aside shallots to keep the chicken skin exposed. Add thyme sprigs and transfer the skillet to the oven. Roast, uncovered, for 15 minutes. Add grapes on top of the chicken and roast for an additional 15 minutes.

Step 05

Remove the skillet from the oven and set the chicken aside. Place the skillet on the stovetop over medium heat and reduce the pan sauce until thickened, about 8-10 minutes. Taste and season with salt and pepper as needed. Serve the chicken thighs with sauce drizzled on top, alongside caramelized shallots and roasted grapes.

Notes

  1. Choose organic, antibiotic-free, air-chilled, free-range chicken whenever possible for better flavor and ethical sourcing.
  2. Opt for local and organic grapes when in season. If unavailable, substitute with plums or other seasonally available fruits.
  3. Dry the chicken thoroughly with a paper towel before searing to ensure it does not stick to the pan and achieves a crispy skin.
  4. A cast iron skillet is ideal for this recipe due to its heat retention, but any oven-safe sauté pan can be used.
  5. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Tools You'll Need

  • Large oven-safe skillet (preferably cast iron)
  • Tongs
  • Paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 365
  • Total Fat: 22 g
  • Total Carbohydrate: 14 g
  • Protein: 28 g