Curtis Stone’s Roast Chicken Thighs with Grapes and Rosemary | Cooking with Curtis Stone | Coles

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces can be more economical.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried herbs are often more affordable and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a less expensive alternative to butter.

Season the chicken thighs with salt and black pepper.

Pour olive oil into a hot pan and add the chicken thighs, skin-side down, to sear until golden brown.

Cut peeled shallots in half and add them to the pan with the chicken.

Pour balsamic vinegar into the pan to make a glaze and let it reduce down.

Once the chicken is golden brown, transfer it to a sheet tray and drizzle with olive oil.

Add fresh rosemary sprigs to the pan with the chicken.

Nestle grapes around the chicken on the sheet tray.

Roast in the oven at 200°C (about 400°F) for 10 minutes.

Melt butter in a pan and infuse with fresh rosemary.

Butter bread with the rosemary-infused butter and grill until toasted.

Check the chicken for doneness by pricking it; if clear juices flow out, it's cooked.

Pour the pan juices over the chicken and serve with the toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens