Roasted Chicken with Grape and Thyme Sauce

A succulent roasted chicken breast served with a sweet and savory grape-thyme sauce. The grapes add a burst of freshness and natural sweetness, perfectly complementing the tender chicken.

Steps

1. Preheat oven to 200°C (390°F). 2. Season the chicken breast with salt, pepper, and half the thyme. 3. Heat olive oil in an ovenproof skillet over medium heat. 4. Sear the chicken breast skin-side down for 4 minutes until golden, then flip and cook for 2 minutes. 5. Transfer the skillet to the oven and roast the chicken for 10-12 minutes, until cooked through. 6. Remove chicken and let rest. 7. In the same skillet, add butter and shallot; sauté until soft. 8. Add grapes, remaining thyme, chicken broth, and honey. 9. Simmer until grapes soften and sauce thickens, about 5 minutes. 10. Serve the chicken topped with warm grape-thyme sauce.

1 boneless, skin-on chicken breast 100g seedless grapes (red or green) 1 tsp fresh thyme leaves 1 small shallot, finely chopped 1 tbsp olive oil 1 tbsp butter Salt and pepper to taste 50ml chicken broth 1 tsp honey