Sheet-Pan Chicken With Shallots and Grapes

I really like all your sheet pan dinner but for goodness sakes if this is about easy real cooking PUT DOWN SOME PARCHMENT PAPER IN THAT PAN. Whew, sorry to scream but most of us don't have staff to clean up after us and the parchment paper will save incredible time after dinner. I highly recommend the parchment sold in precut sheets so you don't have to wrestle with the stuff in the pan. Ok carry on....

I made this last night. Excellent and so easy. I didn't have za'atar so I seasoned with fresh lemon zest, thyme, oregano and sesame seeds (a DIY za'atar substitute I found online). Would've been dandy with just salt and pepper. Served with roasted potatoes and pile of arugula with the pan juices drizzled over.

The grapes were a delicious balance to the shallots. I took Margaux's advice and served it over a bed of arugula which gave the plate vibrancy. One suggestion and caution, keep the grapes on the vine for presentation, but add a number of stem-free ones. The tiny stem tips get very tough and sharp after baking and can cause real harm if swallowed accidentally.

I do a variation of this almost every night in my Breville -- for one. Instead of sheet pan, I use cast 8-inch iron skillet. Lightly toss in oil an onion and two carrot cut into chunks. Season with salt and pepper. Dry off a bone-in skin-on chicken thigh with paper towels. Season both sides with salt and pepper and place on top of vegetables. Roast in 425F (convection setting) for 30 minutes.

Doesn’t work to use parchment paper if you are planning to do the last step (broil with oven rack right under the broiler)

Delicious but next time I am going to take the grapes off the stems. Ease of eating is more important to me than presentation. I made rice to soak up the juices.

This was delicious! Thanks to everyone for comments (they help). Changes: 1) Used boneless, skinless, organic chicken thighs 2) Mixed shallots and grapes, with olive oil, 1st, & reused bowl for chicken/garlic w/o cleaning or using another 3) Added 1/2 red onion 4) Ratio of grapes/shallots/garlic to chicken: 2 to 1 5) Didn’t have za’atar so I used Trader Joe’s 21 Seasoning Salute 6) Used dried thyme 7) Did broil 2 minutes 8) Used KitchenAid baking pan: caramelizes & cleans up beautifully

I am not a fan of grapes so I subbed currants and golden raisins for the grapes and it was delicious. In addition, after I laid down the arugula, I spread 2 cups of faro that had been boiled in chicken stock over it. No need for sides or anything. HUGE HIT with everyone and it is really easy.

I have cooked this 4 times. Yummy! I use more shallots and add quartered new potatoes (nuked 4 minutes before placing in pan). I even made a separate small pan with tofu for a vegan friend. Just added more olive oil to it. Universally appreciated. Great as leftovers. I use 10 thighs and bake 40 minutes because of larger volume.

I did not, Bris, because I was worried the potatoes wouldn't get crisp in the juice from the grapes and shallots. I did them on another sheet pan on the rack beneath the chicken.

Remove the stems for the grapes. Just sayin’

Grocery store chicken has water added, and when the water is released during cooking the grapes and shallots boil in liquid instead of caramelizing. I've solved this before by suctioning off the liquid with a baster about halfway into the cooking time, but I forgot this time. Thus, the results were disappointing. I need better quality chicken. I did like the flavor of the crispy skin seasoned with lots of za-atar, though.

Margaux Laskey, Staff Editor 2 days ago I made this last night. Excellent and so easy. I didn't have za'atar so I seasoned with fresh lemon zest, thyme, oregano and sesame seeds (a DIY za'atar substitute I found online). Would've been dandy with just salt and pepper. Served with roasted potatoes and pile of arugula with the pan juices drizzled over.

You certainly could, but you might let the shallots and grapes roast a bit first and add the breasts halfway through, otherwise you'll end up with shoeleather with grape and shallots. ) :

Made few times - Phenomenally good, easy & fragrant. I use whole chicken cut in 8ths, roast @ 450 & remove the white meat a little early. Did not use za'atar. Deglazed pan with whatever I had - lemon juice, white or red wine, balsamic. Winner recipe.