Few meals are as comforting as a roast chicken dinner. And this light and easy variation is all about basic ingredients and flavors. Mediterranean natives, thyme and rosemary, lend an herby autumn hint, while shallots and seasonal grapes add a bit of fresh sweetness. A splash of sherry vinegar ties it all together and gives a rich and complex element to the dish.
Makes
4 servings
Total Time
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Ingredients
COMBINE:
TOSS:
Test Kitchen Approved
Test Kitchen Tip
Feel free to use any mix of grapes (red, green, black, etc.) you like, but just be sure to select seedless ones.
Instructions
Preheat oven to 350°.
Combine 4 tsp. oil, thyme, rosemary, salt, and pepper in a bowl. Add breasts and toss to coat.
Heat remaining 2 tsp. oil in a nonstick ovenproof skillet over medium-high. Sear breasts until golden, 7 minutes. Flip breasts, add shallots, and transfer skillet to the oven. Roast breasts and shallots 5 minutes.
Toss grapes with vinegar and add to skillet; roast until an instant-read thermometer inserted into the thickest part of breasts registers 165°, about 5 minutes more.
Transfer breasts to a plate; tent with foil and let rest 5 minutes.
Serve breasts with grapes, shallots, and pan drippings.
To evenly coat the chicken breasts with the herbs and oil, toss them in a bowl with the mixture.
To get the grapes just warmed through, add them to the skillet in the last five minutes of roasting.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 347
% Daily Value*
Total Fat 12g 18%
Cholesterol 116mg 38%
Sodium 575mg 23%
% Daily Value*
Carbs 21g 7%
Protein 40g
*Percent Daily Values are based on a 2,000 calorie diet.
