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Calibrate Recipe

Dairy-free, Halal, Kosher, Metabolic Jumpstart

Active: 25 minutes
Total: 1 hour
Serves 2

This one-pan meal is fast and easy enough for a weekday lunch or dinner, but impressive enough to serve at a special occasion, too. Juicy, flavorful, and budget-friendly chicken thighs are brushed with a lemony mustard, then roasted alongside sweet grapes and thick wedges of shallots. 

Cool and crunchy grapes are surprising sources of copper and vitamin K. Pop them in the oven and they transform into warm, candy-like concoctions, rich with flavor from the nearby chicken fat (only a small percentage of which is saturated). Shallots, the milder and sweeter cousin of onions, are slightly higher in fiber and other micronutrients like vitamin B6 and manganese. But if you can’t find them, feel free to swap in yellow or sweet (also called Vidalia) onions. 

Serve the chicken, grapes, and shallots alongside an intact whole grain like quinoa, or with a salad like our warm and comforting Baked Kale Salad with Mustard Vinaigrette for a cozy and complete meal.

Ingredients:

  • 6 medium shallots (about 1 ounce each), peeled and quartered root to stem
  • 10 ounces seedless red grapes, stemmed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons fresh lemon juice (from 1 lemon)
  • Fine sea salt and freshly ground black pepper
  • 2 pounds bone-in, skin-on chicken thighs, patted dry

Directions:

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Place the shallots and grapes on the prepared sheet and gently toss with 2 teaspoons of the oil. 
  3. In a small bowl, whisk together the Dijon mustard, lemon juice, the remaining 1 teaspoon oil, and ½ teaspoon each salt and pepper. Nestle the chicken, skin-side up, in between the shallots and grapes. Brush the chicken skin evenly with the mustard mixture.  
  4. Cook until the grapes and shallots are softened and the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 25 to 30 minutes. Remove the baking sheet from the oven. Turn the oven to broil.
  5. Return the baking sheet to the top rack of the oven and broil until the tops of the chicken are browned and bubbling, 1 to 2 minutes (take care not to let the chicken burn).
  6. Serve the chicken, grapes, and shallots warm, with a side salad. Leftovers can be kept in an airtight resealable container in the refrigerator up to 3 days.