Sheet Pan Chicken with Rosemary and Grapes

Step 1

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.

Step 2

Arrange onions, grapes, and rosemary in a single layer on the prepared pan. Toss with 2 tablespoons of oil and season with salt and pepper. Roast until the grapes are softened and begin to release juice, about 10 minutes.

Step 3

Meanwhile, pat the chicken pieces dry, then season generously with salt, pepper, and chile powder.☞TESTER TIP: Combine salt, pepper, and chile powder in a small bowl and mix before seasoning the chicken. This will ensure the seasoning is even.

Step 4

In a large skillet over medium-high heat, warm the remaining 1 tablespoon of oil until hot. Add half the chicken, skin side down, and cook until the undersides are deep golden brown, 4 to 5 minutes. Turn and cook for 1 to 2 minutes more, then transfer to a plate. Repeat with the remaining chicken.

Step 5

Arrange chicken on the baking sheet, placing it skin-side up and nestling it among the onions and grapes. Roast until the chicken is cooked through to an internal temperature of 165° (74°C) and the onions and grapes are tender and slightly caramelized, about 25 minutes.

Step 6

Drizzle lemon juice over chicken, onions, and grapes. Serve with pan juices.