Name: Roasted Chicken Thighs with Grapes, Mashed Potatoes & Dressed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 small pkg fresh rosemary; 3 cloves garlic; 0.68 kg red grapes; 3 shallots; 1 ½ (142 g) pkgs spring mix (mixed greens); 177 ml whole milk; 6 medium yellow potatoes; balsamic vinegar; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; salt

Roasted Chicken Thighs with Grapes, Mashed Potatoes & Dressed GreensRoasted Chicken Thighs with Grapes, Mashed Potatoes & Dressed Greens — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 small pkg fresh rosemary

3 cloves garlic

0.68 kg red grapes

3 shallots

1 ½ (142 g) pkgs spring mix (mixed greens)

177 ml whole milk

6 medium yellow potatoes

balsamic vinegar

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel and medium dice potatoes; place in a large pot and cover with hot water (from the tap). Cover and bring to a boil over high heat; once boiling, reduce to a simmer and cook until soft, 10-12 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and cook until golden, about 2 minutes per side (the chicken will not be cooked all the way through). Remove to a plate.

Meanwhile, peel, halve, and slice shallots lengthwise into thin strips. Place in a small bowl.

Slide rosemary leaves off the sprigs; discard sprigs and mince the leaves. Add to the bowl with the shallot.

Place shallot, rosemary, and grapes in a large baking dish. Add chicken, nestling it into the grapes. Place dish in the oven and roast until chicken is cooked through and grapes are softened, 12-15 minutes. Remove from oven.

Meanwhile, peel and mince garlic. Place in a large bowl along with oil, vinegar, Dijon, sugar, salt, and pepper, then whisk to combine the dressing. Set aside.

When the potatoes are tender, drain in a colander and return to the pot; add milk, salt, and pepper. Using a potato masher, mash until smooth. Cover to keep warm and set aside.

When the chicken is done, add mixed greens to the bowl with the dressing and toss to coat.

To serve, divide mashed potatoes and greens between plates. Top potatoes with roasted chicken and grapes. Enjoy!

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