Roasted Chicken Thighs + Grapes

4 bone-in, skin-on chicken thighs (approx same size)

3 tablespoons olive oil

salt

3 garlic cloves - minced

1 tbsp za’atar seasoning (can sub any mediterranean seasoning. Or if you’re not into these flavors, just salt & pepper will do)

4-6 medium/large shallots - peeled & quartered (do not break up layers)

2+ cups of red or black seedless grapes - removed from the stem

5-6 sprigs of thyme, plus 2 teaspoons finely chopped thyme for garnishing at the end

Flaky sea salt (we like this one)

1 baking sheet with raised edges

1 mixing bowl

Preheat oven to 425° F
Pat chicken thighs dry with paper towels & place in mixing bowl. Add in 1 tablespoon of olive oil, the garlic, and the za’atar seasoning (if using). Season with salt. Mix and let sit for 15-20 min.
Add grapes & shallots to pan. Toss with remaining oil and season with salt.
Nestle the chicken into the grape/shallot mixture, skin side up. Place thyme sprigs on top.
Roast for 25-30 minutes until the chicken is cooked (165° F internal temp). The grapes should be soft and the shallots should start to caramelize. Remove thyme once it’s finished cooking.
Turn oven to broil and place pan on rack right below the broiler. Broil for 1-2 minutes until the chicken skin gets golden & crispy and the shallots brown.
Remove from oven and plate it up! Garnish with chopped thyme and flaky sea salt.

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We adapted this recipe from a NYT Cooking recipe. Our version works better for us, but we want to give credit where credit is due!