This incredibly easy to make Sheet Pan Chicken with Roasted Grapes, Rosemary and Shallots is bursting with flavor. It is impressive enough to serve on a special occasion or holiday, but easy enough for a weeknight meal.
The chicken is seared in a skillet and then roasted in the oven for the crispiest skin ever! The grapes are bursting little flavor bombs. Mixed with the shallots this Roasted Chicken is just the right amount of sweet and savory that hits all of the right senses.
My quick roasting technique will give you the the most flavorful and moist chicken with the crispiest skin you could ever want!
How to make Sheet Pan Chicken with Roasted Grapes, Rosemary and Shallots
I like to use a whole chicken cut into 8 pieces in this dish. This allows both white meat and dark meat lovers to get their favorite cut. Go ahead and substitute with your favorite cut, just adjust the cooking time accordingly.
1. Remove the chicken from the refrigerator, salt well, and allow it to come to room temperature. Do not skip this step. Salting the chicken ahead of time draws the moisture out of the skin and allows it to crisp up beautifully. I actually like to salt it the night before and let it rest in the refrigerator over night.
2. Heat your cast iron skillet (or Dutch oven) over medium-high heat. Add olive oil and sear chicken, skin side down, for 10-15 minutes until golden brown.
3. Flip chicken over and place on a sheet pan. Add grapes, shallots, and rosemary. Roast in a preheated oven at 450 degrees for about 20 minutes or until the internal temperature reaches 165 degrees.
4. Allow chicken to rest for 10 minutes before serving with a squeeze of lemon juice.
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Sheet Pan Chicken with Roasted Grapes, Rosemary and Shallots
Equipment
- Cast Iron Skillet
Ingredients
- 1 whole chicken cut into 8 pieces
- 4 large shallots cut in half
- 3 cups red seedless grapes
- 8 springs rosemary
- Kosher salt and fresh ground pepper
- Juice of 1 lemon
- 2 tbsp olive oil
Instructions
- Remove the chicken from the refrigerator, season well with salt and pepper and allow to come to room temperature.
- Preheat oven to 450 degrees. Combine grapes and shallots in a bowl, drizzle with t tablespoon olive oil and 1 teaspoon salt. Set aside.
- Heat cast iron skillet or Dutch oven over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Place the chicken skin side down and cook 10-15 minutes until well browned. This will help give you the crispiest skin ever.
- Flip chicken over and transfer to a sheet pan. Add grapes, shallots, and rosemary. Place in preheated oven and bake for about 20 minutes or until the internal temperature reaches 165 degrees.
- Remove chicken from the skillet and allow it to rest. Serve with a squeeze of fresh lemon juice.
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