Crispy SKILLET CHICKEN ROASTED GRAPES LEEKS

Crispy SKILLET CHICKEN ROASTED GRAPES LEEKS

Golden crispy chicken cooks in one skillet with sweet roasted grapes and tender leeks. The flavors blend into a simple, cozy dinner that feels special but is easy enough for busy weeknights and perfect for sharing around the table.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 428

Ingredients Equipment Method Notes

Ingredients

Chicken

6 chicken thighs skin-on, bone-in or skin-on boneless
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil for searing chicken

Skillet Add-Ins

2 leeks trimmed, cleaned, and sliced
3 cloves garlic minced
2 cups seedless grapes red or black
1 tbsp fresh thyme plus more for garnish if desired
1 tsp olive oil for grapes and leeks

Equipment

Large oven-safe skillet

Method

Preheat the oven to 400 F.
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs in the skillet skin side down. Cook without moving for 6 to 8 minutes, until the skin is deep golden and crispy.
Turn the chicken and cook for 3 minutes more.
Add the sliced leeks, minced garlic, and grapes around the chicken. Sprinkle the thyme over the skillet and drizzle the remaining olive oil over the grapes and leeks.
Transfer the skillet to the oven and roast for 15 to 20 minutes, until the chicken is cooked through and the grapes are soft and jammy.
Remove from the oven and let the skillet rest for 5 minutes before serving. Spoon the pan juices over the chicken and serve warm.

Notes

Serve with warm rice, mashed potatoes, or crusty bread to soak up the sweet pan juices. A green salad makes a fresh side. Chicken breasts can be used instead of thighs, but watch the cooking time so they stay juicy. Baby potatoes can also be added for a heartier one-pan meal.