Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes (Edit recipe)

These Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes is easy, healthy and bursting with fresh flavour. The chicken gets beautifully crispy on the outside, super juicy in the middle and pairs perfectly with the briny olives, caramelized shallots, and sweet, roasted red grapes from California. It also happens to be Paleo and Whole30-friendly.

15 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	673
Fat:	26 g
Carbohydrates:	47 g
Protein:	34 g
Cholesterol:	143 g
Sodium:	813 mg
Fiber:	6 g
Sugars:	11 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

3 Sweet Potato, medium, cut in half, lengthwise
Extra Virgin Olive Oil
Kosher Salt
6 skin on Chicken Thigh
3 tsp Smoked Paprika
2 tsp Kosher Salt
1/2 tsp dried Oregano
1/4 tsp Ground Fresh Black Peppercorns
1/4 cup Castelvetrano Olives
4 Shallot, small, peeled and sliced in half, lengthwise
2 cups Red Grapes, (4 small clusters)
1 cup Chicken Broth
4 sprigs fresh Rosemary, small

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 450F.
Place the sweet potatoes on a sheet pan lined with parchment paper. Drizzle with 3 tablespoons of olive oil and season generously with salt. Massage to coat and place each potato cut-side down. Transfer to oven and cook until golden brown and fork-tender, around 40 minutes total. Do not flip halfway.
Meanwhile, in a bowl or plate, season the chicken with the paprika, salt, oregano and black pepper. Massage to coat.
Preheat an oven-safe pan over medium heat for 5 minutes. Add 1 tablespoon of olive oil and heat until shimmering. Add the chicken thighs, skin-side down and cook, undisturbed, until golden brown and crispy, 6-8 minutes. Flip each chicken thigh and discard all but 1 tablespoon of rendered fat in the pan.
Nestle the olives and shallots, cut-side down, between the chicken pieces. Deglaze the pan with the chicken broth. Top with the grape clusters and rosemary sprigs. Cook until the chicken broth has reduced by ¼ in volume, then transfer the pan to the oven and cook until the thickest part of each chicken thigh registers around 185F, around 12 minutes.
Remove the chicken from the oven and let rest 5 minutes before serving with the sweet potatoes.