Chicken and Roasted Grape Sheet Pan Supper

• 4 bone-in, skin-on chicken thighs
• 2 cups red grapes
• 1 cup halved Brussels sprouts
• 1 cup cherry tomatoes
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon balsamic vinegar

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken thighs, grapes, Brussels sprouts, cherry tomatoes, and red onion with olive oil, thyme, garlic powder, salt, and pepper.
3. 3 Spread the mixture in a single layer on a large sheet pan.
4. 4 Roast in the preheated oven for 35 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 5 Drizzle with balsamic vinegar before serving.
6. 6 Let rest for 5 minutes before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add a handful of chopped nuts like almonds or pistachios for a crunchy texture.
• Swap grapes with figs for a different flavor profile.

Substitutions

• Use chicken breasts if thighs aren't available, adjusting cook time as needed.
• Substitute Brussels sprouts with cauliflower florets.

Pairings

• A glass of crisp white wine.
• A light herbal iced tea.

Nutrition

Tips

• Use a mix of grape varieties for a colorful and flavorful dish.
• For extra crispiness, place the chicken skin-side down for the first 20 minutes of roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a crusty baguette for a satisfying meal.

FAQ