Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

Ingredients

• 4 lb whole chicken (Cut into 8 pieces)
• 4 tsp kosher salt
• 0.3333333333333333 cup extra-virgin olive oil (Divided)
• 2 cup red seedless grapes (About 1 medium bunch; divide into small clusters)
• 1 head garlic (Large; separated into peeled cloves (15 to 20 cloves))
• 1 bunch fresh rosemary
• 0.25 tsp black pepper

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Season the chicken pieces with the kosher salt.

3. 3

   Heat 1 1/2 tablespoons of the olive oil in a large oven-proof skillet over high heat.

4. 4

   Arrange the chicken in the skillet skin-side down. Cook undisturbed for about 10 minutes, until the skin is browned and crisp.

5. 5

   Remove the skillet from the heat and transfer the chicken to a plate.

6. 6

   Add the grape clusters, peeled garlic cloves, and rosemary to the skillet. Stir, scraping up any browned bits from the pan.

7. 7

   Return the chicken to the skillet skin-side up, nestling the pieces between and on top of the grapes. Drizzle with the remaining olive oil.

8. 8

   Roast in the preheated oven for 22 to 25 minutes, until a meat thermometer inserted into the chicken breast registers 155°F (68°C).

9. 9

   Let the chicken rest for 10 minutes, then sprinkle with black pepper before serving.

Notes

The 155°F breast temperature and 10-minute rest are reproduced as stated in the source. Suggested pairing: crusty bread for the pan juices; the body also suggests a full-bodied, fruity white wine.

Nutrition per serving

• main
• dinner
• gluten-free
• one-pan
• oven-roasted
• chicken
• American