Roast chicken and grapes plated full featured

Bone-In Chicken Breasts with Roasted Grapes and Pecan Wild Rice


  • 4 large, bone-in chicken breasts
  • Olive oil
  • Thyme
  • 1½ pounds concord or table grapes (seedless) on the stems
  • 3 cups cooked wild rice
  • ½ cup chopped pecans
  • 3 shallots, quartered
  • 1 tablespoons maple syrup
  • Salt
  • Pepper
  • Juice of a lemon


Preheat the oven to 400°F. Arrange the grapes and shallots on a large parchment lined baking sheet. Drizzle them with olive oil and season with salt and pepper.

In a large skillet, heat 1 tablespoon of oil over medium high heat. Season both sides of the chicken breasts with salt and pepper, and sprinkle with thyme. Sear the chicken, starting skin side down for about 6-7 minutes, or until the skin is golden and crispy. Turn the chicken over and sear the opposite side for about 5 minutes. You may want to sear the chicken in two batches or use two pans in order to not overcrowd the meat.

Place the chicken into a baking pan skin side up. Place the chicken on the top rack of the oven and the grapes and shallots on the bottom rack. Roast for about 35 minutes. Remove the grapes from the oven sooner if they start to blister and split open. You want them to retain their shape.

Allow the chicken to rest about 10 minutes when it is finished baking.

Meanwhile, in a small saucepan combine the maple syrup and pecans over low heat. Heat until the pecans are just toasted and coated in the syrup.

Toss the wild rice with the roasted shallots, pecans, lemon juice and a tablespoon of olive oil, and season with salt and pepper.

If desired, cut the chicken off of the bone and slice. Serve the roasted chicken with the wild rice and roasted grapes.


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