Best 3 Pan Roasted Chicken Thighs With Grapes And Olives Recipes
Pan roasted chicken thighs are a quick and easy weeknight meal that is packed with flavor. The chicken is cooked in a skillet with grapes, olives, and a variety of herbs and spices, creating a dish that is both savory and satisfying. This recipe is a great way to use up leftover chicken thighs, and it can be easily tailored to your own taste preferences. Whether you like your chicken thighs crispy or juicy, or prefer a mild or spicy flavor, this recipe can be adjusted to suit your needs. So grab a skillet and some chicken thighs, and let's get cooking!
Here are our top 3 tried and tested recipes!
SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES
This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
- Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. 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 and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams
ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA
Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
- Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.
PERFECT PAN-ROASTED CHICKEN THIGHS
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Back to School Dinner Fall Winter Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 to 4 main course servings
Number Of Ingredients 3
Steps:
- Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
Tips:
- Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture.
- Season the chicken thighs generously: Use a flavorful blend of salt, pepper, garlic powder, and paprika to season the chicken thighs. You can also add other herbs and spices, such as thyme, rosemary, or oregano.
- Sear the chicken thighs until golden brown: Sear the chicken thighs in a hot skillet until they are golden brown on all sides. This will help to seal in the juices and flavor.
- Roast the chicken thighs in the oven: Transfer the chicken thighs to a baking dish and roast them in the oven until they are cooked through. The cooking time will vary depending on the size of the chicken thighs, but it should take about 30-40 minutes.
- Add the grapes and olives during the last 10 minutes of cooking: Add the grapes and olives to the baking dish during the last 10 minutes of cooking. This will allow them to soften and caramelize.
Conclusion:
Pan-roasted chicken thighs with grapes and olives is a simple but flavorful dish that is perfect for a weeknight meal. The chicken thighs are juicy and tender, and the grapes and olives add a sweet and savory flavor. This dish is also relatively healthy, as it is made with lean protein and plenty of vegetables. Serve it with a side of rice or roasted potatoes for a complete meal.
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