This recipe really hits the spot as a quick dinner, with the grapes giving the chicken a sweet-tart flavor. Adapted from The New York Times.
- 2.5 to 3 pounds bone-in, skin-on chicken thighs, patted dry (Note: you can also do a mixture of bone-in thighs and drumsticks)
- 3 T olive oil
- 2 garlic cloves, crushed
- 6 shallots, peeled and quartered
- 1 large bunch of seedless red grapes (at least 8oz), broken into small clusters on the vine
- 4 to 5 thyme sprigs, plus 2 T finely chopped thyme
- Salt and black pepper
- Heat oven to 425 F.
- Place the shallots and the grapes on the parchment-lined sheet pan and gently toss with 2T olive oil. Season well with salt.
- In a large bowl, toss together the chicken with 1 T olive oil and garlic. Season well with salt and pepper.
- Cook the shallots and grapes for 10 minutes.
- Remove the tray from the oven and nestle the chicken skin-side up in between the shallots and grapes.
- Lay thyme sprigs on top of the mixture and roast for 25 to 30 minutes, until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs, then broil the chicken for 1 to 2 minutes, until the skin of the chicken is crispy and golden.
- Before serving, scatter with chopped thyme and season with flaky salt.