Oven roasted chicken thighs with grapes, thyme and butter…all made in one skillet. Served with buttery mashed potatoes and crunchy kale salad. All things simple, easy, and delicious.
I partnered with Lenox on this post to share this beautiful flavor combo on these colorful plates. The new Pompeii Blu™ Collection by artist Michael Wainwright, inspired by Michael’s love of playfully layering textures and mixing patterns. A versatile and accessible collection made of durable stoneware, it’s dishwasher, and microwave safe for everyday use. Inspired by the patterns and designs on the ceramic tile floors in Pompeii, each piece shows Michael’s hand-brushed cobalt lines and gold accents. When combined, the patterns tell a beautiful mix-and-match story–and I am all about mixing and matching my plates. Get yourself a new set of plates for a beautiful table setting and impress your friends and family with this meal.
Inspired by this collection, I wanted to bring colors and vibrancy and freshness to the dish. Visiting the farmers market this weekend was my big inspiration for this yummy fall dish. I chose some beautiful grapes, apples, potatoes, herbs and kale. The rest you can easily get at your favorite grocery store. To create this farm-to-table meal, gather all your ingredients and let’s cook together.
The chicken is cooked in one pan while the potatoes are boiling in the other. Make the salad first, then prep the rest. Grab a few friends to help you put together a lovely meal, pop a bottle of wine, turn on some music and get cooking.
Bring some fun color and pattern to your table. Gather your friends and family around the table and enjoy a great farm to table dinner.
Try this tip to get crispy chicken skin :
- Sear the chicken first to get a nice golden color.
- Once seared, stick a slice of butter under the skin.
- Bake to perfection with the addition of thyme, salt and olive oil.
Have you ever added grapes to your chicken when roasting it? It’s so good. The perfect combination of sweet and savory, best of both worlds. Perfect for weeknights, but hearty enough for a Sunday night dinner served alongside your favorite sides. If you’ve never roasted grapes let me just tell you that it’s something you must do. Grapes are amazing to pair with other foods like cheese. But when roasted, they caramelize and their sweet flavor is intensified. I love pairing roasted grapes with savory flavors like fresh thyme, balsamic vinegar, and cheese. Adding it to this chicken dish makes it more elevated in flavors for sure. Can’t wait for you to try this.
If you make this OVEN ROASTED CHICKEN THIGHS WITH GRAPES, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Lenox. The opinions and text are all mine.
OVEN ROASTED CHICKEN THIGHS WITH GRAPES
- 4 bone in and skin on chicken thighs
- 2 large clusters of red grapes, cut into smaller pieces
- 8 sprigs or more of fresh thyme
- 2 tbsp olive oil
- 2 tsp sea salt
- 2 tbsp unsalted butter, cut into 4 slices
- Preheat oven to 400 F.
- Pat dry the chicken well, season each one with sea salt on both sides. Wash and dry the grapes.
- Add olive oil to oven proof pan, over medium high heat, sear the chicken on both sides, about 4-5 minutes a side. Add grapes, thyme around the chicken. Lift the skin of the chicken a bit and add in a slice of butter.
- Transfer pan, uncovered into the oven and bake for about 20-25 minutes or until internal meat thermometer shows 165F.
- Serve on a bed of creamy mashed potatoes and a side of crunchy kale salad.
BUTTERY MASHED POTATOES
- 5 large yukon gold potatoes, peeled and cubed
- sea salt, to taste for water
- 1 bay leaf
- 2 tbsp green onion or chives, chopped
- 4-6 tbsp butter, unsalted
- 1 cup whole milk, might need more depending on your potatoes
- Peel potatoes and rinse them. Cut into even sized pieces and place into a large pot. Add a bay leaf. Cover with water and add salt. Bring to boil, then reduce to simmer. Cook until fork tender, about 15-20 minutes. Drain completely and place potatoes back into the hot pot.
- Mash potatoes together with melted butter and warmed milk until desired consistency has been reached. Top with some fresh herbs. Serve with your favorite main course.