Sheet-Pan Chicken With Shallots and Grapes Recipe (2024)

I really like all your sheet pan dinner but for goodness sakes if this is about easy real cooking PUT DOWN SOME PARCHMENT PAPER IN THAT PAN. Whew, sorry to scream but most of us don't have staff to clean up after us and the parchment paper will save incredible time after dinner. I highly recommend the parchment sold in precut sheets so you don't have to wrestle with the stuff in the pan. Ok carry on....

I made this last night. Excellent and so easy. I didn't have za'atar so I seasoned with fresh lemon zest, thyme, oregano and sesame seeds (a DIY za'atar substitute I found online). Would've been dandy with just salt and pepper. Served with roasted potatoes and pile of arugula with the pan juices drizzled over.

The grapes were a delicious balance to the shallots. I took Margaux's advice and served it over a bed of arugula which gave the plate vibrancy. One suggestion and caution, keep the grapes on the vine for presentation, but add a number of stem-free ones. The tiny stem tips get very tough and sharp after baking and can cause real harm if swallowed accidentally.

I do a variation of this almost every night in my Breville -- for one. Instead of sheet pan, I use cast 8-inch iron skillet. Lightly toss in oil an onion and two carrot cut into chunks. Season with salt and pepper. Dry off a bone-in skin-on chicken thigh with paper towels. Season both sides with salt and pepper and place on top of vegetables. Roast in 425F (convection setting) for 30 minutes.

Doesn’t work to use parchment paper if you are planning to do the last step (broil with oven rack right under the broiler)

Delicious but next time I am going to take the grapes off the stems. Ease of eating is more important to me than presentation. I made rice to soak up the juices.

This was delicious! Thanks to everyone for comments (they help). Changes:1) Used boneless, skinless, organic chicken thighs2) Mixed shallots and grapes, with olive oil, 1st, & reused bowl for chicken/garlic w/o cleaning or using another 3) Added 1/2 red onion4) Ratio of grapes/shallots/garlic to chicken: 2 to 15) Didn’t have za’atar so I used Trader Joe’s 21 Seasoning Salute6) Used dried thyme7) Did broil 2 minutes8) Used KitchenAid baking pan: caramelizes & cleans up beautifully

I am not a fan of grapes so I subbed currants and golden raisins for the grapes and it was delicious. In addition, after I laid down the arugula, I spread 2 cups of faro that had been boiled in chicken stock over it. No need for sides or anything. HUGE HIT with everyone and it is really easy.

I have cooked this 4 times. Yummy! I use more shallots and add quartered new potatoes (nuked 4 minutes before placing in pan). I even made a separate small pan with tofu for a vegan friend. Just added more olive oil to it. Universally appreciated. Great as leftovers. I use 10 thighs and bake 40 minutes because of larger volume.

I did not, Bris, because I was worried the potatoes wouldn't get crisp in the juice from the grapes and shallots. I did them on another sheet pan on the rack beneath the chicken.

Remove the stems for the grapes. Just sayin’

Grocery store chicken has water added, and when the water is released during cooking the grapes and shallots boil in liquid instead of caramelizing. I've solved this before by suctioning off the liquid with a baster about halfway into the cooking time, but I forgot this time. Thus, the results were disappointing. I need better quality chicken.I did like the flavor of the crispy skin seasoned with lots of za-atar, though.

Margaux Laskey, Staff Editor 2 days agoI made this last night. Excellent and so easy. I didn't have za'atar so I seasoned with fresh lemon zest, thyme, oregano and sesame seeds (a DIY za'atar substitute I found online). Would've been dandy with just salt and pepper. Served with roasted potatoes and pile of arugula with the pan juices drizzled over.

You certainly could, but you might let the shallots and grapes roast a bit first and add the breasts halfway through, otherwise you'll end up with shoeleather with grape and shallots. ) :

Made few times - Phenomenally good, easy & fragrant.I use whole chicken cut in 8ths, roast @ 450 & remove the white meat a little early. Did not use za'atar.Deglazed pan with whatever I had - lemon juice, white or red wine, balsamic.Winner recipe.

Followed the recipe for 7 people. marinated the chicken in a freezer bag, then added a sprinkled of S&P, dried thyme and za'atar over the top in the sheet pan. 425 deg for 30 min produced a nice browned top on the chicken w/o using the broiler. just enough pan juice for a spoonful on each piece of chicken. We loved the grapes on the stems - in small clusters. The shallot wedges were pretty soft, but still flavorful. All in all, a really good dish and a crowd pleaser. Served w/roasted potatoes.

This was delicious, but next time I will take the grapes off the stems before cooking. Once cooked, the grapes are more difficult to remove from the stems.

Simple and excellent. Good for guests

Used a few pinches of dried oregano, thyme, and sesame seeds rather than za'atar. per Laskey comment below. Turned out great.

Delicious flavors!

This is a great recipe! I've now made it several times. Unlike many--most?-- recipes involving chicken thighs, you don't need to pan fry them before roasting, which saves mess & time. It's also very versatile in terms of ingredients & seasonings. I added fennel last time I made it.

I could not find za’atar. I did have herbs de province in my spice rack so subbed with that and this dish was easy and AMAZING!! And I might add visually pleasing as well!!

This was BEYOND DELICIOUS! I made it exactly as written and it was heavenly! Served with a green salad with lemoN- olive oil-parmesan dressing. If I could give this 10 stars I would!

It was pretty as a picture, but I did not have any za’atar and felt the flavors were not pronounced enough. Next time I would add double the thyme and add mint, oregano and marjoram, or try and find the za’atar at a middle eastern store.

Delicious, quick, and definitely a "do-over." I'd never used Za'tar seasoning, and we loved it. I used grapes on and off the vine - I will try all off the vine next time for ease of serving. I did not serve with any accompaniments - and two thighs each for two people made a satisfying meal.

This recipe was just eh. Very disappointing. I won't be making it again. Not interesting, no flavor.

This was so good. I did not have za'atar so I used herbes de Provence instead--turned out great.

This recipe comes together quickly and is table ready in under an hour. The aroma of the spices fills the kitchen with anticipation. This is easy, delicious chicken that's perfect for company. I especially liked the presentation that includes lightly caramelized shallots and grapes.

I removed the stems from the grapes, followed directions, cooked on convection. Very good!

I did broil for about 5 minutes.