Pan-Roasted Chicken with Grapes & Olives

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crispy pan-roasted chicken topped with a caramelized mixture of grapes, lemon, shallots, and olives, topped with pistachios and feta cheese

servings: 4


  • 6 (about 1 ½ lbs) bone-in, skin-on chicken thighs
  • kosher salt
  • freshly cracked black pepper
  • olive oil
  • 1 large lemon
  • 1 large shallot, thinly sliced
  • ½ lb black seedless grapes
  • ¼ cup halved castelvetrano olives
  • ¼ cup white wine vinegar
  • 2 tbsp honey
  • ½ cup crumbled feta cheese
  • ¼ cup chopped, toasted pistachios


  1. Let the chicken thighs sit at room temperature for about 15 minutes. Season both sides really well with kosher salt and freshly cracked black pepper. Heat a 12” cast-iron skillet over medium-low heat. Add enough olive oil to coat the bottom. Once the oil is hot, place the chicken into the skillet, skin-side down.
  2. Cook the chicken, undisturbed, for about 15 minutes, or until the skin is golden and crisp. Flip the chicken and finish cooking for about 6-8 more minutes, or until the chicken is fully cooked through. Transfer the chicken to a plate.
  3. Add a little more olive oil to the skillet. Cut half of the lemon into 5 thin slices. Add them to the skillet over medium heat. Cook until caramelized, about a minute or so per side. Transfer the lemons to the plate of chicken.
  4. Add the shallot to the skillet. Season with a pinch of salt. Saute for about 5 minutes, stirring often, until caramelized. Add the grapes and another pinch of salt. Saute for 5 more minutes or so until the grapes are blistered. Stir in the olives, white wine vinegar, honey, and the juice of the remaining lemon. Simmer the mixture for a couple of minutes until the vinegar has reduced by about half.
  5. Add the chicken and lemons back to the skillet to heat through. Plate the chicken with the grape mixture and lemons over top. Garnish with the feta cheese, pistachios, a drizzle of olive oil, and more freshly cracked black pepper.