Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes
These Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes is easy, healthy and bursting with fresh flavour.
Servings: 4 servings
Ingredients
- 3 medium sweet potatoes cut in half, lengthwise
- Extra-virgin olive oil
- Kosher salt
- 6 bone-in & skin-on chicken thighs
- 3 teaspoons smoked paprika
- 2 teaspoons kosher salt
- ½ teaspoon dry oregano
- ¼ teaspoon freshly-cracked black pepper
- ¼ cup Castelvetrano olives
- 4 small shallots peeled and sliced in half, lengthwise
- 4 small clusters of red Grapes from California around 2 cups total
- 1 cup chicken broth
- 4 small sprigs fresh rosemary
Instructions
- Preheat oven to 450F.
- Place the sweet potatoes on a sheet pan lined with parchment paper. Drizzle with 3 tablespoons of olive oil and season generously with salt. Massage to coat and place each potato cut-side down. Transfer to oven and cook until golden brown and fork-tender, around 40 minutes total. Do not flip halfway.
- Meanwhile, in a bowl or plate, season the chicken with the paprika, salt, oregano and black pepper. Massage to coat.
- Preheat an oven-safe pan over medium heat for 5 minutes. Add 1 tablespoon of olive oil and heat until shimmering. Add the chicken thighs, skin-side down and cook, undisturbed, until golden brown and crispy, 6-8 minutes. Flip each chicken thigh and discard all but 1 tablespoon of rendered fat in the pan.
- Nestle the olives and shallots, cut-side down, between the chicken pieces. Deglaze the pan with the chicken broth. Top with the grape clusters and rosemary sprigs. Cook until the chicken broth has reduced by ¼ in volume, then transfer the pan to the oven and cook until the thickest part of each chicken thigh registers around 185F, around 12 minutes.
- Remove the chicken from the oven and let rest 5 minutes before serving with the sweet potatoes.