2 Tablespoons allergy free butter substitute
1 teaspoon fresh rosemary, washed and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon minced garlic
2 chicken thighs, de-boned
1 Tablespoon extra virgin olive oil
1/2 cup chicken broth
2 cups brussels sprouts, washed, de-stemmed, and halved
2 cups red seedless grapes, washed
Preheat the oven to 425°F.
Add the allergy friendly butter substitute, rosemary, salt, black pepper, and garlic to a bowl and mash together to well incorporate.
Place the chicken thighs on a plate skin side up and lightly pat them dry with a paper towel.
Peel back the chicken's skin and spread even amounts of the seasoned mixture underneath. Reattach the skin to the thigh and evenly spread the mixture on top of the skin.
Heat the olive oil in a large skillet on medium-high heat and add in the chicken thighs skin side down. Fry the chicken for 5 minutes or until skin is crispy and a beautiful golden brown color.
Transfer the chicken thighs from the skillet to an oven safe baking pan. Pour the chicken broth in the bottom of the pan being careful not to pour the broth directly over the top of the chicken thighs. Add the brussels sprouts and grapes to the pan around the chicken thighs.
Roast in the preheated oven for 30 minutes or until internal temperature of the chicken thighs reaches 165°F.
Recipe tips and suggestions:
When preparing the grapes, I recommend choosing red grapes over green or black varieties. I have cooked this recipe multiple times and found that the red grapes have an aroma and flavor that best compliment the rosemary garlic seasoning. I also suggest that for presentation purposes, leaving the grapes on their vines is a nice touch.
There are many wonderful options for what kind of carbohydrate can be served alongside this chicken recipe. White or brown rice is my personal favorite with this dish but you can also serve it alongside quinoa, polenta, roasted potatoes, as well as any other carbohydrate that you love.