Sheet pan chicken with rosemary and grapes on a large metal pan with a fork, on a linen napkin.

5 / 5 votes

Sheet Pan Chicken with Rosemary and Grapes

"What’s my main veg?” That’s the first thing I ask myself when I’m thinking about dinner. If I’m making chicken, for instance, and it’s late summer or fall, I think about red onions and grapes. Then I rub the legs and thigh pieces with smoky chile powder and roast everything together on the same sheet pan, tossing in some rosemary, or whatever herb I’ve got.

Prep Time15

Cook Time45

Total Time1

Course: Mains

Cuisine: American

Servings: servings

Calories: 642

Ingredients

▢ 2 medium (1 lb) red onions, trimmed, leaving some of the root end intact, and cut into 1/2 inch (13 mm) thick wedges
▢ 3 cups (9 3/4 ounces) red or green seedless grapes
▢ 10 sprigs fresh rosemary, thyme, or oregano
▢ 3 tablespoons extra virgin olive oil
▢ Kosher salt and freshly ground black pepper
▢ 4 whole (3 lbs) chicken legs*
▢ 1 tablespoon ancho chile powder or regular chili powder
▢ 2 tablespoons fresh lemon juice

US - Metric

Instructions

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
Arrange onions, grapes, and rosemary in a single layer on the prepared pan. Toss with 2 tablespoons of oil and season with salt and pepper. Roast until the grapes are softened and begin to release juice, about 10 minutes.
Meanwhile, pat the chicken pieces dry, then season generously with salt, pepper, and chile powder.
☞ TESTER TIP: Combine salt, pepper, and chile powder in a small bowl and mix before seasoning the chicken. This will ensure the seasoning is even.
In a large skillet over medium-high heat, warm the remaining 1 tablespoon of oil until hot. Add half the chicken, skin side down, and cook until the undersides are deep golden brown, 4 to 5 minutes. Turn and cook for 1 to 2 minutes more, then transfer to a plate. Repeat with the remaining chicken.
Arrange chicken on the baking sheet, placing it skin-side up and nestling it among the onions and grapes. Roast until the chicken is cooked through to an internal temperature of 165° (74°C) and the onions and grapes are tender and slightly caramelized, about 25 minutes.
Drizzle lemon juice over chicken, onions, and grapes. Serve with pan juices.

Notes

*Can I substitute other cuts for chicken legs?

Sure. In a recipe like this, you can use whatever cuts of chicken you prefer or have on hand. A few of our testers did so and found they loved it just as much.

You can use any mix of chicken parts that you want, including an entire chicken that's been cut up. Just make sure that you're aware of the timing for your chosen pieces. You may need to remove smaller pieces, like wings, earlier than you think.

Nutrition