Roasted Chicken with Grape and Thyme Sauce

A savory roasted chicken dish complemented by a sweet and tangy grape and thyme sauce. This recipe balances juicy meat with the natural sweetness of grapes for a delightful main course.

Steps

1. Preheat the oven to 400°F (200°C). 2. Season the chicken breast with salt, pepper, and half the thyme. 3. Heat olive oil in an oven-safe skillet over medium-high heat. 4. Sear the chicken breast skin-side down until golden brown, about 4 minutes. 5. Flip the chicken and transfer the skillet to the oven to roast for 12-15 minutes until cooked through. 6. While the chicken roasts, sauté the shallot in a small pan with a little olive oil until translucent. 7. Add grapes, remaining thyme, and chicken broth to the shallots. 8. Cook over medium heat until grapes soften and sauce reduces slightly, about 8 minutes. 9. Stir in butter, season with salt and pepper to taste, then remove from heat. 10. Serve the roasted chicken topped with the warm grape and thyme sauce.

1 chicken breast (skin-on) 1/2 cup seedless grapes (red or green) 1 teaspoon fresh thyme leaves 1 tablespoon olive oil 1 small shallot, finely chopped 1/4 cup chicken broth Salt and pepper to taste 1 teaspoon butter