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Pan-Roasted Chicken with Grapes & Olives

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Savory and slightly sweet, this pan-roasted chicken pairs tender, golden-brown chicken with juicy grapes and briny olives in a fragrant, buttery pan sauce.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (≈1 lb / 450 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 small shallot or onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup seedless grapes, halved
  • ½ cup pitted olives (Kalamata or green), halved
  • ½ cup dry white wine or chicken broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • Fresh parsley or thyme sprigs, for garnish

Instructions

  1. Pat chicken dry and season with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat.
  3. Place chicken skin-side down and sear until golden, about 6–7 minutes. Flip and cook another 3–4 minutes. Remove chicken and set aside.
  4. Reduce heat to medium. Add shallot and sauté until soft, about 2–3 minutes. Add garlic and cook for 30 seconds.
  5. Add grapes and olives; cook for 2 minutes.
  6. Pour in wine or broth, scraping up any browned bits. Simmer for 2 minutes.
  7. Return chicken to the skillet, skin-side up. Dot with butter and sprinkle thyme.
  8. Transfer to a 375°F (190°C) oven and roast for 10–12 minutes, or until chicken reaches 165°F (74°C).
  9. Remove and squeeze lemon juice over the dish. Garnish with herbs and rest 5 minutes before serving.
  10. Spoon grapes and olives over chicken when serving.

Notes

  • Bone-in, skin-on chicken provides better flavor and texture.
  • Use a mix of red and green grapes for color and flavor balance.
  • Add a splash of cream for a richer finish.
  • Pairs well with rice, couscous, or crusty bread.

Nutrition

Find it online: https://ukfinda.com/pan-roasted-chicken-with-grapes-olives/