1. Recipes
  2. Entree
  3. American
  4. Roasted Chicken Thighs with Grapes and Fennel

Makes a good combo. Get the fennel bulbs with fronds. Small, seedless grapes release less juice. Serve with crusty bread.

Prep Time: 15 min
Rest Time: 0 min
Cook Time: 60 min
Makes: 5.0 servings

    Food Stuffs
  • 4 tlbs butter
  • 2 cloves garlic
  • 2 fennel bulb
  • 12 oz grapes
  • 8 chicken thighs
    Seasonings
  • 1/2 tsp thyme
  • salt
  • pepper
    Equipment
  • roasting pan
  • mixing bowl
    Steps for Completion
  1. Preheat the oven to 450.
  2. Chop the garlic and melt the butter. Combine garlic, butter, and thyme in a small bowl.
  3. Slice the fennel bulbs into thin strips. Toss together with 2 tlbs of the butter mix and place on 2/3 of the baking sheet.
  4. Toss grapes with 1 tlbs of the butter mix and put on the remaining part of the baking sheet.
  5. Roast grapes and fennel for about 30 minutes until fennel is soft.
  6. Salt and pepper the chicken and brush with the remaining butter mix. Grill, roast, or skillet the chicken until fully cooked.
  7. To plate, put the fennel down, then the chicken, then top with the grapes and fennel fronds. Make sure to use the juice from the baking sheet.