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Rosemary Garlic Chicken with Roasted Red Grapes

  • Author: Jessi's Kitchen
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop


A sweet and savory roasted chicken with roasted grapes, garlic and rosemary. 


  • 1.5 pounds chicken thighs, bone in and skin on
  • 2 Tbsp ghee
  • 1 tsp garlic, minced
  • 1 Tbsp fresh rosemary, chopped
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbsp olive oil
  • ½ cup bone broth or stock
  • 2 cups red grapes
  • 34 fresh rosemary sprigs


  1. Preheat oven to 425.
  2. Combine the ghee, garlic, rosemary, salt and pepper in a bowl and thoroughly mix.
  3. Place the chicken thighs on a plate and pat them dry with a paper towel. Take the ghee mixture and put some under the skin of the thigh and on top of the skin.
  4. Heat the olive oil in a cast iron skillet to medium-high heat and add the chicken thighs skin down and fry for 3-4 minutes or until skin is browned.
  5. Flip the chicken over and add the broth to the skillet and be sure not to pour on top of the skin.
  6. Add the grapes and few extra springs of fresh rosemary and roast for 15-20 minutes or until internal temperature reaches 165.


  • Serving Size: 4

Keywords: roasted chicken with grapes, roasted chicken thighs with grapes, roasted grapes and chicken