Dinner · One pot · Dairy-free · Fall

Harvest Chicken with Grapes and Rosemary

Name: Harvest Chicken with Grapes and Rosemary
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 large bone-in, skin-on chicken thighs, about 900 g to 1 kg total; ½ tsp fine salt; ¼ tsp ground black pepper; 1 tbsp olive oil; 1 ½ cups seedless red grapes, stems removed; 2 large shallots, peeled and thinly sliced; 1 tbsp finely chopped fresh rosemary, divided; ¾ cup low-sodium chicken broth; Water, a small splash if needed during roasting

Browned chicken thighs roast with red grapes, shallots and rosemary, then meet a simple pan sauce. A savoury autumn dinner with little bursts of fruit.

Recipe by Tasty Recipes

Published 2026-09-12

1 hr4 servings

Timing breakdown · 6 timed stages

Estimated total: 15 minutes to prepare, about 8 minutes to brown, 27 to 32 minutes to roast and 5 minutes to rest while making the sauce. Larger thighs or browning in batches can take longer; use a thermometer to check doneness.

Preparation: 15 min
Cooking: 45 min

Preparation / waiting Step 2: 5 to 6 minutes
Cooking Step 2: 2 minutes
Roasting Step 4: 27 to 32 minutes
Roasting Step 4: 25 minutes
Resting / cooling Step 5: 5 minutes
Cooking Step 5: 3 to 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Golden skin-on chicken thighs with roasted red grapes, softened shallots and rosemary in a dark skillet with pan juices

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How to make Harvest Chicken with Grapes and Rosemary

01
Heat the oven to 425°F (220°C). Rinse and dry the grapes and rosemary, then prepare the shallots. Pat the chicken dry with paper towel without rinsing it. Season with the measured salt and pepper. Wash hands and clean any surfaces that touched raw chicken before handling other foods.
02
Heat the oil in the skillet over medium-high heat. Place the thighs skin-side down and leave them mostly undisturbed for 5 to 6 minutes, until golden and easy to lift. Turn and brown the other side for about 2 minutes. Reduce the heat if the skin threatens to burn. Use batches if the pieces cannot sit flat.
03
Arrange the thighs skin-side up in a single layer. Tuck the shallot slices and grapes around and beneath the chicken, keeping the skin exposed. Scatter over 2 teaspoons of the rosemary. Carefully transfer the skillet to the oven with oven mitts.
04
Roast for 27 to 32 minutes, starting temperature checks after about 25 minutes. Each thigh must reach at least 74°C (165°F) in its thickest part, away from the bone. Continue cooking if needed. The grapes should be softened, with some split skins. If the pan begins to dry out or scorch, carefully add a small splash of water around the chicken.
05
Move the cooked chicken, grapes and shallots to a clean platter and rest for 5 minutes. Set the hot skillet on the stovetop, remembering that its handle stays hot. Leave about 1 tablespoon of fat in the pan, spooning off excess if necessary. Add the broth and remaining 1 teaspoon rosemary. Bring to a boil and scrape up the browned bits with a wooden spoon; simmer for 3 to 5 minutes until reduced by roughly half.
06
Taste the sauce before adding any extra salt. Spoon it around the chicken and fruit so the tops retain more of their crispness. Serve one thigh per person with the grapes, shallots and sauce. Add a separately prepared side such as rice, mashed potatoes or roasted vegetables if desired.

Recipe questions

Do I need seedless grapes?

Seedless red grapes are easiest to eat in the finished dish. Remove the stems and dry the grapes before roasting. Their sweetness varies by variety and ripeness; this recipe has no added sugar.

Can I use boneless chicken thighs?

Boneless thighs cook faster, so do not use the full bone-in roasting time. Start checking them after about 15 minutes in the oven following the sear, and cook until the centre reaches at least 74°C (165°F). Timing depends on thickness. The listed 1-hour method is for bone-in thighs.

Will the sauce be thick like gravy?

No. Reducing the broth gives a light, spoonable pan sauce. Its colour and flavour come from the browned chicken juices, grapes and rosemary. Keep the sauce around the chicken rather than pouring it over the skin.

How do I store and reheat leftovers?

Refrigerate the chicken, fruit and sauce in shallow containers within 2 hours, at 4°C (40°F) or colder. Use within 2 to 3 days. Reheat only the portion needed until its centre reaches 74°C (165°F). The grapes and skin will be softer after storage.

What goes with this dinner?

Try our roasted broccoli with lemon and garlic or maple thyme roasted carrots. Rice or mashed potatoes work well with the pan sauce. For a different fruit-and-chicken pairing, see our skillet apple cider chicken with Dijon and thyme.

Cooking & storage

Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Alicia Wolf at The Dizzy Cook, with four bone-in, skin-on thighs, measured seasonings, adjusted broth and a longer roasting estimate. The grape, shallot and rosemary pairing is also used by Curtis Stone at Coles. No balsamic glaze or wine is used here.

Adapted from Alicia Wolf at The Dizzy Cook: Pan-Roasted Chicken with Grapes and Rosemary.

Additional guidance: Curtis Stone at Coles: chicken thighs with grapes and rosemary · Health Canada: safe internal cooking temperatures · Health Canada: cooling, storing and reheating leftovers