There are nights during the week when my brain does not want to have to come up with something to fix for dinner. It’s so easy to pick up something already prepared and warm it up. It’s not just coming up with something, but then just the effort of making it and cleaning up afterwards when I just want to vege out in front of the TV. If you’re having one of those nights, just tell yourself, I can make a fabulous dinner that kids and adults will love and it will only take me 10 minutes, 1 pan and you just have to chop a shallot.
This recipe is so simple but the combination of sweet grapes and salty olives with roasted chicken is brilliant. What’s even better is that grapes are always available in the grocery so winter or summer, you’ll have a dinner you can make without wasting any brain power.
Start with an oven proof skillet and brown the chicken, you want that crispy skin at the end and this is the only way to get it. Next just add the grapes, olives and some rosemary and put it in the oven to bake for 20 minutes. That’s it, winner winner chicken dinner and you only spent 10 minutes, I don’t count the time it’s in the oven because that’s time when I can enjoy a glass of wine and relax while the oven does all the work.
Chicken with Grapes and Olives
Quick and easy doesn’t have to be boring. Grapes add a little sweetness complimented with salty olives for a fabulous roasted chicken dinner you can prepare in 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 6 chicken thighs, with skin and bones
- salt and pepper
- 1 tablespoon olive oil
- 1 cup seedless grapes
- 1 cup kalamata olives
- 2 small shallots, thinly sliced
- 1 tablespoon rosemary
Instructions
1. Preheat oven to 450º.
2. Pat chicken dry and season with salt and pepper. Heat oil in an oven proof skillet over medium high heat. Add chicken skin side down and cook until golden brown, about 2-3 minutes. Turn and cook other side. Try not to move the chicken while it is cooking so that the skin will turn golden brown. Turn the pieces over with skin side up.
3. Add grapes, olives, shallots and rosemary to the pan and bake for 20 minutes.
