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Roasted Chicken Thighs with Sherried Grapes and Watercress

Roasted Chicken Thighs with Sherried Grapes and Watercress Recipe
Prep/Cook Time: 40 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
2 cloves garlic, halved
3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
2 pounds red, green or black seedless grapes (or combination)
1/4 cup + 2 tablespoons sherry vinegar
2 tablespoons unsalted butter, melted
1 teaspoon sugar
2 bunches watercress, stems removed


  1. Preheat oven to 450°F. Rub each chicken thigh all over with a piece of garlic clove. Place chicken thighs in large bowl and toss with 2 tablespoons olive oil; season with 1/2 of the salt and 1/2 of the black pepper. Transfer chicken to one side of a large, rimmed baking sheet.
  2. In medium bowl, toss together grapes picked from the stems, sherry vinegar, butter and sugar. Season grape mixture with remaining salt and pepper. Spread grapes out on the other half of the baking sheet.
  3. Place chicken and grapes in the oven and roast, tossing grapes occasionally with wooden spoon, until chicken skin is crispy and juices run clear when pierced with a fork, about 30 minutes.
  4. In medium bowl, toss the watercress with remaining tablespoon of olive oil. Arrange watercress on a platter or on individual serving plates; place chicken on top. Spoon grapes over chicken and serve.

Note

Recipe courtesy of the National Chicken Council




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