Rosemary Chicken with Roasted Grapes

Ingredients

• 8 bone-in chicken thighs
• 400 g seedless red grapes
• 4 shallots, halved
• 2 tbsp olive oil
• 2 rosemary sprigs
• 1 tbsp red wine vinegar
• 120 ml chicken stock
• 1/2 tsp salt
• 1/2 tsp black pepper

Step-by-Step Instructions

1. 1

   Heat the oven to 210°C. Pat chicken dry and season with salt and pepper.

2. 2

   Sear skin-side down in an oven-safe pan until golden, then turn and add shallots.

3. 3

   Add grapes, rosemary, stock, and vinegar around the chicken without wetting the skin.

4. 4

   Roast for 25 to 30 minutes until the chicken is safely cooked and grapes soften.

5. 5

   Rest the chicken for 5 minutes and spoon the pan juices and grapes around it.