Roasted Chicken Breasts with Grapes and Sherry Vinegar | Christopher Kimball’s Milk Street

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Roasted Chicken Breasts with Grapes and Sherry Vinegar

1 hour 20 minutes active

Roasted Chicken Breasts with Grapes and Sherry Vinegar

Try to purchase chicken breasts of similar size so they cook at the same rate. We preferred using 12-ounce chicken breasts in this recipe. Breasts weighing about 1 pound each will require 40 to 50 minutes of roasting. If you can find ground fennel seed, use 2 teaspoons in place of grinding your own. We liked the flavor and texture of grainy mustard, but regular Dijon worked, too. The chicken breasts should fit comfortably in a single layer in the center of the roasting pan with the onion wedges around the perimeter; if your pan is too small, a broiler pan without the slotted top is a good alternative.

4

Servings

Tip

Don’t completely cut off the root ends of the onions. Just shave off the dry, fibrous outer layers. This helps the onion wedges hold together.

1 hour

20 minutes active

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