Roasted Chicken Breasts with Grapes and Sherry Vinegar

4 Servings

1 hour 20 minutes active

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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.




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


  • 12

    ounces seedless red grapes, halved

  • 4

    tablespoons sherry vinegar, divided


Myrna A.

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Mary S.

This was very delicious even though I over cooked the chicken. I think the leftovers will be a great addition to some sort of grain bowl with greens and blue cheese.