Roast Chicken Legs With Grapes And Shallots – a delicious recipe with grapes, shallots, thyme, olive oil, chicken, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 400u00b0F. Cut the grapes into small clusters and thinly slice the shallots. In a large bowl, combine the grape clusters, half of the chopped thyme, and olive oil, gently mixing so that the grapes are well coated.
2
In a small bowl, combine the rest of the chopped thyme, butter, honey, salt, and pepper. Loosen the skin from the chicken legs by working your fingers between the skin and meat, making sure not to tear the skin in the process. Rub generous amounts of the butter mixture under the skin, and rub the remainder all over the top and bottom of the legs. Reposition the skin if necessary.
3
Place the chicken in a large casserole dish (most oven safe pans will work) and tuck grape clusters into the spaces between the chicken legs. Sprinkle shallots on top. Roast until the juices run clear, around 30 minutes. Allow to rest for 5-10 minutes.
782
kcal
Calories
69
g
Fat
13
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 pound red seedless grapes (you can also use green or a combination of the two), 4 large shallots, 2 tablespoons chopped fresh thyme, 1 tablespoon olive oil, and more.
Yes, Roast Chicken Legs With Grapes And Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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