Sheet Pan Chicken with Rosemary and Grapes

By Leite's Culinaria

Ingredients

2 medium (1 lb) red onions (trimmed, leaving some of the root end intact, and cut into 1/2 inch (13 mm) thick wedges)
3 cups (9 3/4 ounces) red or green seedless grapes
10 sprigs fresh rosemary (thyme, or oregano)
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
4 whole (3 lbs) chicken legs*
1 tablespoon ancho chile powder or regular chili powder
2 tablespoons fresh lemon juice

Prep Time15mins
Cook Time45mins
Servings4

Instructions

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

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.

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.

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.

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.

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