Roasted Chicken with Thyme and Grapes
Why You’ll Love This Dish:
My Yiayia could make a meal out of anything in the fridge - she showed me how creative you can be in the kitchen. I essentially play chopped against myself on a weekly basis to keep her spirit & my creative skills alive. Over the years I have learned that so many flavors you might not have considered pairing together, actually mesh perfectly with one another, like this recipe! Yiayia also taught me to not be afraid of fruits in savory dishes, they add a balance to the meal and can even elevate the flavors and textures. This is an adaptation of her Pork and Roasted Grape dish, which as you can imagine is friggin delish. The unusual mixture of ingredients forms an absolutely balanced dish & is the perfect meal to impress your friends, family, fiancé?? It takes less than 15 minutes to prep and a total of 40 minutes cook time. One of my all time favorite meals, its biweekly repeat in my house and I hope it’ll be the same for you!
Ingredients
4 medium bone-in chicken breast (I prefer skin on, but you can also do skinless)
3 tablespoons unsalted butter, roughly chopped
I prefer to use Miyokos vegan butter
2 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
2 shallots, sliced into 1/4 inch slivers
2 cups seedless red grapes
1/4 cup dry white wine
1/2 cup chicken broth
4-5 sprigs fresh thyme
1 small spring of rosemary
salt and pepper to taste
Instructions
Preheat oven to 400℉
Pat chicken dry on either side with a paper towel then season with salt, thyme, and pepper.
Heat cast iron on medium to high heat. Toss a sprinkle of water on the pan to see if its hot enough, if it sizzles it is ready.
Using tongs, place your chicken skin side down on the cast iron and sear for 5 minutes on each side. Once chicken is seared, place to the side on a separate plate.
Reduce the heat of your cast iron to medium before adding in olive oil garlic and shallots. Add in garlic and shallots and sauté until they begin to be fragrant, roughly two minutes.
Turn off burner and add butter, grapes, chicken and rosemary into the pan. I prefer to add some grapes underneath and also surrounding the chicken.
Once chicken and grapes are all nestled in, add in the wine and chicken stock as well as any remaining herbs.
Place cast iron into the oven for 25 minutes, or until chicken is thoroughly cooked through. Test this by checking if the juices run clear. If they don’t leave in for another few minutes.
Remove cast iron and let cool. I recommend pairing with my sourdough recipe or my sweet corn parmesan polenta for a heartier meal.
Voila!
Tips for Success:
Dry the chicken skin thoroughly before roasting for extra crispness.
Use a mix of red and Concord grapes for a sweet-tart flavor.
Don’t skimp on the thyme — it perfumes the entire dish.
If using chicken breasts, reduce the cooking time slightly to avoid drying out.
What to Serve It With
Creamy polenta or mashed potatoes
A peppery arugula salad with lemon vinaigrette
A chilled glass of white wine or sparkling water with herbs
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes, but reduce the cook time to about 25–30 minutes depending on size. Bone-in pieces still work best.
Can I substitute other fruits for grapes?
Try figs, plums, or even pomegranate seeds — they all roast beautifully and give a similar sweet-savory finish.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a covered skillet.
Do the grapes get mushy?
Nope! They blister, caramelize, and become jammy little flavor bombs.
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Save, Share & Enjoy —
If you try this recipe, tag me on Instagram @anastasiamidas! I love seeing your creations. Save it, pin it, or share it with a fellow foodie — and don’t forget to check back for more of my family’s blue zone inspired dishes.