Rosemary Chicken Thighs with Roasted Grapes & Cauliflower
Active time: 20 minutes
Total time: 75 minutes
Serves: 4-6
If you’ve never tried roasted grapes, this is your time! This dish features yet another of the seven species, making it the ultimate Tu B’Shvat main. Juicy chicken thighs are roasted with fresh rosemary, cauliflower, and juicy red grapes. This sweet and savory one-pan meal is the perfect comfort food to warm you up this Tu B’Shvat!
Ingredients
1 large head of cauliflower, cut into florets
2 cups red grapes, stemmed
6 boneless chicken thighs
4 garlic cloves, chopped
1 tbsp fresh rosemary, chopped
1/4 cup olive oil
Sea salt and pepper, to taste
Preparation
Preheat the oven to 425°F. Line a large baking tray with foil.
Add cauliflower, grapes, and chicken thighs to the tray in a single layer. If necessary, use two trays.
In a small bowl, combine garlic, rosemary, olive oil, salt, and pepper.
Drizzle oil mixture over vegetables and chicken, mixing to coat.
Roast for 45-50 minutes, or until chicken is fully cooked, and has reached an internal temperature of 165°F.
Enjoy!