Roast chicken thighs with carrots and grapes

45 min · 4 servings · 539 kcal

Theresa Aigner · @aignerkocht

Grapes are the one fruit you can be generous with this month, and roasted beside chicken they burst into something between a sauce and a relish. A hundred grams a head sits well inside the limit.

Ingredients

• chicken thigh — bone in, skin on800 g
• grapes400 g
• carrot400 g
• potato500 g
• garlic infused olive oil3 tbsp
• rosemary1 to taste
• thyme1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Heat the oven to 210 C. Cut the carrots and potatoes into chunks, toss with two thirds of the oil, salt and rosemary and spread them in a roasting tin.
2. Salt the chicken skin well and set the thighs on top, skin up. Roast twenty minutes.
3. Scatter the grapes into the tin, still on their small stalks if you like, and roast ten to twelve minutes more, until the skin is dark and the grapes have collapsed.
4. Let it stand five minutes. Tilt the tin and spoon the juices, which will have taken on the grape sugar, back over everything.
5. Thyme and pepper at the table.

Per serving