Sheet Pan Chicken with Grapes and Shallots
This sheet pan chicken with grapes and shallots is an easy dinner with juicy chicken, caramelized grapes, tender shallots, and rich balsamic flavor.
Servings: 4 servings
Ingredients
- 1½-2 pounds boneless, skinless chicken thighs
- 2 cups seedless red grapes
- 2 large shallots peeled and sliced
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon aged balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped flat-leaf parsley for serving optional
Instructions
- Slice about half of the grapes in half lengthwise, or slice all of them if you prefer, and thinly slice the shallots. Set aside.
- In a large bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, crushed garlic, salt, and pepper.
- Add the sliced grapes and shallots to the bowl. Pat the chicken thighs dry with paper towels, sprinkle with a pinch of salt and pepper, then add them to the bowl.
- Toss everything thoroughly until the chicken, grapes, and shallots are evenly coated with the balsamic mixture.
- Arrange the chicken, grapes, and shallots on a large sheet pan lined with parchment paper, making sure not to overcrowd the pan. Roast at 425°F for 22-26 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part, and the grapes and shallots are caramelized.
- Let the chicken rest for a few minutes, then spoon the flavorful sheet pan juices over the chicken, grapes, and shallots before serving. Garnish with fresh parsley if desired, and enjoy!
Video
Notes
- Chicken Breasts: I have made this recipe with both chicken thighs and chicken breasts, and it is absolutely delicious either way. To use boneless, skinless chicken breasts, simply substitute them for the thighs and bake at 425°F for about 18-22 minutes, depending on the thickness of the breasts. Since chicken breasts are leaner, they may cook a little faster. Use a meat thermometer and cook until the thickest part reaches 165°F.
- Italian Seasoning: If you don’t have Italian seasoning, combine ½ teaspoon dried oregano, ½ teaspoon dried basil, and ¼ teaspoon dried thyme. Or simply use 1 teaspoon dried thyme.
- Use Red Grapes: I don’t recommend green grapes here because they tend to be more tart and won’t give you the same sweet, caramelized flavor.
- Slice the Grapes: I recommend slicing at least half of the grapes in half before roasting. The cut grapes release their juices as they cook, creating even more caramelization and flavor. You can leave them whole if you’re short on time, but this step is worth it!
- Don’t Overcrowd the Sheet Pan: Give the chicken, grapes, and shallots plenty of space. If they’re packed too closely together, they can steam instead of roast, so you won’t get those delicious caramelized edges.
- Use Aged Balsamic Vinegar: Aged balsamic is thicker, smoother, and slightly sweeter than regular balsamic, giving this dish a rich flavor. Regular balsamic will be a little more tangy and less sweet, but still delicious. No sweetener is needed since the roasted grapes provide plenty of natural sweetness.
Nutrition
Calories: 393kcal | Carbohydrates: 19g | Protein: 40g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 262mg | Sodium: 293mg | Fiber: 2g | Sugar: 14g