Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Mediterranean feast! This Pan Roasted Chicken with Grapes and Olives is not just a recipe—it's a symphony of flavors that will transport your taste buds to the sun-drenched coasts of the Mediterranean. Imagine crispy, golden chicken thighs nestled alongside sweet, caramelized grapes and rich, briny olives, all infused with the aromatic essence of fresh thyme. This dish is so simple yet so sophisticated, it'll make you look like a professional chef with minimal effort.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup grapes
- 1/2 cup olives
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the middle of the oven.
- Pat chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
- Heat olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat until shimmering.
- Place chicken thighs skin-side down in the hot skillet. Cook for 6-7 minutes until skin is golden brown and crispy.
- Flip chicken thighs and add minced garlic to the pan. Sauté for 1 minute until fragrant.
- Add whole grapes and olives around the chicken thighs in the skillet.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until chicken internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5-7 minutes to allow juices to redistribute.
- Garnish with fresh thyme leaves before serving. The grapes will be caramelized and the olives slightly softened.
- Serve hot, spooning the roasted grapes and olives over the chicken thighs.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden skin.
- Use a cast-iron skillet if possible—it provides even heat distribution and creates the perfect sear.
- Don't overcrowd the pan; this ensures each chicken thigh gets crispy and browns beautifully.
- Use a meat thermometer to check chicken's internal temperature—165°F (74°C) is the perfect doneness.
- Let the chicken rest after cooking to allow juices to redistribute, keeping the meat tender and juicy.
- Choose fresh, plump grapes for the best caramelization and flavor.
- Use high-quality olives for a more robust taste—Kalamata olives work wonderfully in this recipe.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 7g
Protein: 5g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 23mg
