Oven roasted chicken thighs with grapes, thyme and butter…all made in one skillet. Served with buttery mashed potatoes and crunchy kale salad. All things simple, easy, and delicious.
Preheat oven to 400 F.
Pat dry the chicken well, season each one with sea salt on both sides. Wash and dry the grapes.
Add olive oil to oven proof pan, over medium high heat, sear the chicken on both sides, about 4-5 minutes a side. Add grapes, thyme around the chicken. Lift the skin of the chicken a bit and add in a slice of butter.
Transfer pan, uncovered into the oven and bake for about 20-25 minutes or until internal meat thermometer shows 165F.
Serve on a bed of creamy mashed potatoes and a side of crunchy kale salad.