Roasted Chicken with Grapes and Brussels Sprouts

Roasted Chicken with Grapes and Brussels Sprouts

For us, nothing conjures up the fall feeling quite like the aromas of a chicken roasting in the oven. This recipe for Roasted Chicken with Grapes and Brussels Sprouts will leave the whole family feeling warm, fuzzy, and satisfied while you feel zero stress.

That’s right – this recipe is 100% certified easy and peasy, thanks to a melding of fall’s finest flavors all in one roasting pan. With Bristol Farms’ antibiotic-free chicken thighs, local grapes, and crispy Brussels Sprouts, it’s a dish that will give you ample time to tackle everything on your end-of-the-day to-do list and unwind after dinner thanks to some simple cleanup.

The Brussels Sprouts add some serious nutritional power to this health-conscious entree, while also giving you meal prep flexibility. This roasted chicken dish pairs extremely well with a lemon/EVOO-dressed salad, but works just as well all on its own.

Meanwhile, the grapes bring an extra dimension to the roasted chicken with a fusion of American techniques and French flavors. In France, Supremes de Volaille Veronique is a cherished dish for it’s combination of savory chicken and sweet grapes. This supremely tasty dish draws inspiration from the French standard, but with a much more health-forward twist – there’s no cream in this recipe, just lots of mouth-watering chicken, Brussels Sprouts, grapes, and other goodness for your whole family to enjoy:

Roasted Chicken with Grapes and Brussels Sprouts

Print Recipe

Serves 4


3 pounds bone-in, skin-on chicken thighs
3 tablespoons olive oil
4 garlic cloves, roughly chopped
Coarsely-ground salt and black pepper, to taste
6 medium to large shallots, peeled and quartered
4 ounces seedless red grapes
4 ounces seedless green grapes
1 pound Brussels sprouts, with ends removed and yellow leaves discarded
6 sprigs thyme, plus 1 tablespoon finely chopped thyme


Preheat oven to 425 degrees. Then, in a large bowl, toss together the chicken with 1 tablespoons of olive oil and garlic. Season with salt and pepper.

Scatter shallots, red grapes, green grapes, and Brussels sprouts on the sheet pan and toss with 2 tablespoons of olive oil, a pinch of salt, and three turns of the pepper mill.

Place chicken, skin side up, between the shallots, grapes, and Brussels sprouts. Scatter thyme sprigs across the top. Roast for 30 minutes and turn sprouts with tons midway through to ensure even browning.

Broil the chicken for 2 minutes, until chicken skin becomes crispy. Sprinkle with chopped thyme and serve.


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