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That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
I may be a little late to the party, but I’ve never had roasted grapes before. Have you? I thought I was being all innovative when I thought to myself, “Hey! What if I roasted grapes?” Nice try, Martha Stewart. It’s already been done. After trying it, I can say that I actually prefer roasted grapes to the raw version.
You may already be a roasted grape connoisseur, but if you are new to the idea, I encourage you to give this recipe a try. Chicken thighs are flavorful anyway, but when you throw on some garlic, balsamic vinegar for intensity, rosemary, lemon juice, onions and grapes? Yessiree, that’s some good stuff right there.
There is one piece of equipment that you will need to execute this recipe. If you don’t already own one, please find yourself an iron skillet. Borrow one, scrounge garage sales, or visit your favorite kitchen store. It’s pretty handy. As in this recipe, you can brown or sear your meat on the stove, then pop the whole kit and caboodle into the oven.
I like to serve these chicken thighs over wilted arugula, or mashed white sweet potatoes. But you do whatever you like. Enjoy!
- In a medium-sized bowl, whisk together vinegar, ⅓ cup olive oil, salt, garlic, lemon juice, and rosemary. Add the chicken to the marinade, and turn to coat. Marinate at room temperature for 20 minutes.
- Preheat oven to 425 degrees F. In an iron skillet or other oven-safe skillet over medium high heat, place 2 tablespoons olive oil. When oil is hot, remove only the chicken thighs to the skillet (reserving marinade), and cook them for 2 minutes on each side.
- Toss grapes and onions in the reserved marinade, then empty the whole thing into the skillet with the chicken. Carefully place the uncovered skillet in the oven, and bake for 20 minutes.