A simple, elegant recipe that feels right at home at a Southern table — perfect for celebrating spring, historical traditions, or a special Sunday dinner.
Groceries |
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4 bone-in, skin-on chicken thighs
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2 tablespoons Foodie Tasting Room Fresh Garlic Extra Virgin Olive Oil
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2 tablespoons Foodie Tasting Room Clover Honey
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2 cups red grapes, left whole
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1 teaspoon sea salt
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½ teaspoon black pepper
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Fresh thyme sprigs for garnish
The steps to follow |
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Preheat your oven to 400°F.
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Heat the Garlic Olive Oil in a large oven-safe skillet over medium heat.
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Season the chicken thighs with salt and pepper.
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Place the chicken thighs skin-side down in the skillet and sear for 4–5 minutes, until the skin is golden and crisp. Flip and cook another 2 minutes.
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In a small bowl, whisk together the balsamic vinegar and local honey.
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Scatter the grapes around the chicken in the skillet and drizzle everything with the balsamic-honey glaze.
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Transfer the skillet to the oven and roast for 20–25 minutes, basting once halfway through, until the chicken is cooked through and the grapes are blistered and juicy.
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Spoon the pan sauce over the chicken before serving and garnish with fresh thyme if desired.
Serving Tip |
This dish is delicious served alongside roasted spring vegetables or a simple lemon-herb quinoa — and it pairs beautifully with a glass of red wine on the porch after a long day.