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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
Ingredients
-
12
ounces seedless red grapes, halved
-
4
tablespoons sherry vinegar, divided
Directions
-
01Heat the oven to 475°F with a rack in the middle position. In a small bowl, stir together the grapes, 2 tablespoons of the vinegar, the sugar, and ½ teaspoon each of salt and pepper. Set aside. In a separate small bowl, combine the fennel, 1 teaspoon salt and ½ teaspoon pepper, then use to season the chicken breasts on all sides. In a medium bowl, toss the onion wedges with the oil and ½ teaspoon each of salt and pepper.
Pardon the interruption
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This made for a wonderful weeknight dinner.