Sometime during the last month while I was without my computer I became obsessed with Everyday Food. It all started with this Baked Pasta with Chicken Sausage. I have no pictures but it was SO easy and SO yummy. A big time repeater. And then I started noticing that a lot of the recipes making their way to my inbox from the Dinner Tonight newsletter sounded really good. In a moment of kismet, I came across Everyday Food: Great Food Fast used in a bookstore and picked it up. Next I think is a subscription. 🙂
Anyway, tonight I made Thyme Scented Roasted Chicken Breasts With Grapes & Onions, which is basically a combination of a few roasted poultry dishes in the book. It was outstanding. Why had I never thought of roasting chicken on a large pile of grapes? YUM. Because I only used chicken breasts (and boneless ones at that, although that was an accident), next time I would start the onions early because they were a bit crisp for my liking. But otherwise the dish was excellent.
And the best part of all? Sammy demanded “more onions” throughout the entire meal. The first of our children to appreciate roasted onions. Be still my beating heart. 😉
Thyme Scented Roasted Chicken Breasts With Grapes & Onions
Adapted from Everyday Food: Great Food Fast
4 skin-on, bone-in chicken breasts
1 1/2 lbs seedless grapes (I used red but had wanted a combo of red and green, but the store was out), removed from stems, cleaned and dried
1-2 T olive oil
1/2 t dried thyme (what I used–my thyme died) or equivalent fresh sprigs
2 red onions, cut into wedges
salt and pepper to taste
Preheat the oven to 450 F. Toss the grapes, onions and oil on a rimmed cookie sheet. Sprinkle with salt, pepper and thyme. Roast for about 10 minutes.
Remove and place the chicken breasts, skin side up, onto the grapes. Sprinkle them with salt and pepper and some thyme. Roast for about 30 minutes, until the chicken registers 165 F and the skin is nicely browned.
Serve with the accumulated juices from the pan.