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Sheet Pan Chicken with Rosemary and Grapes

Sheet pan chicken with rosemary and grapes comes from Antoni Porowski, the food and wine expert on Queer Eye, who knows a thing about taste. Sweet grapes burst in the oven, making a syrupy base for crispy chicken and woodsy herbs.

Sheet pan chicken with rosemary and grapes on a large metal pan with a fork, on a linen napkin.

Adapted from Antoni Porowski | Antoni: Let’s Do Dinner | Mariner Books, 2021

Who doesn’t love a great sheet pan recipe? As they cook, the grapes burst and mingle with the crispy chicken, sweet charred onions, smoky ancho chile powder, and woodsy herbs—super tasty and super simple. I lean toward red grapes for their stunning color, but any sort will do. Ancho chile powder (many supermarkets carry it), which is mild and raisiny, complements the grapes, but regular chili powder or any spice blend you like is good here too. Thyme or oregano can be used in place of rosemary.–Antoni Porowski

Sheet Pan Chicken with Rosemary and Grapes

Sheet pan chicken with rosemary and grapes on a large metal pan with a fork, on a linen napkin.

“What’s my main veg?” That’s the first thing I ask myself when I’m thinking about dinner. If I’m making chicken, for instance, and it’s late summer or fall, I think about red onions and grapes. Then I rub the legs and thigh pieces with smoky chile powder and roast everything together on the same sheet pan, tossing in some rosemary, or whatever herb I’ve got.

Antoni Porowski

Prep 15 mins

Cook 45 mins

Total 1 hr

Entree

American

4 servings

642 kcal

No ratings yet

  • Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
  • Arrange onions, grapes, and rosemary in a single layer on the prepared pan. Toss with 2 tablespoons of oil and season with salt and pepper. Roast until the grapes are softened and begin to release juice, about 10 minutes.

  • Meanwhile, pat the chicken pieces dry, then season generously with salt, pepper, and chile powder.

    Combine salt, pepper, and chile powder in a small bowl and mix before seasoning the chicken. This will ensure the seasoning is even.

  • In a large skillet over medium-high heat, warm the remaining 1 tablespoon of oil until hot. Add half the chicken, skin side down, and cook until the undersides are deep golden brown, 4 to 5 minutes. Turn and cook for 1 to 2 minutes more, then transfer to a plate. Repeat with the remaining chicken.

  • Arrange chicken on the baking sheet, placing it skin-side up and nestling it among the onions and grapes. Roast until the chicken is cooked through to an internal temperature of 165° (74°C) and the onions and grapes are tender and slightly caramelized, about 25 minutes.
  • Drizzle lemon juice over chicken, onions, and grapes. Serve with pan juices.

*Can I substitute other cuts for chicken legs?

Sure. In a recipe like this, you can use whatever cuts of chicken you prefer or have on hand. A few of our testers did so and found they loved it just as much. 
You can use any mix of chicken parts that you want, including an entire chicken that’s been cut up. Just make sure that you’re aware of the timing for your chosen pieces. You may need to remove smaller pieces, like wings, earlier than you think. 

Serving: 1servingCalories: 642kcal (32%)Carbohydrates: 33g (11%)Protein: 34g (68%)Fat: 42g (65%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 180mg (60%)Sodium: 203mg (9%)Potassium: 839mg (24%)Fiber: 4g (17%)Sugar: 23g (26%)Vitamin A: 922IU (18%)Vitamin C: 16mg (19%)Calcium: 70mg (7%)Iron: 3mg (17%)

Recipe Testers’ Reviews

Originally published October 21, 2021

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