Roasted Grape Vegan Thighs
These pan-roasted vegan chicken thighs with grapes offer a delicious, fall-inspired skillet dinner that can be made in just 30 minutes! Crispy plant-based thighs, sweet caramelized grapes, and savory shallots create a cozy, flavorful meal.
Instructions
- 1
Preheat oven to 400F.
- 2
Heat olive oil (1 tbsp) in an oven-proof skillet over medium-high heat. Add clove (1 garlic), smashed, and swirl to season the oil. Season the skin side of the chicken thighs (4 vegan) generously with [salt] and [black pepper]. Place skin side down in the hot skillet. Season the other side, then remove the garlic clove. Sear skin side until golden and crispy (6-7 minutes), reducing heat to medium. Flip.
- 3
Place the shallots (3 fat), sliced lengthwise, between the [vegan chicken thighs] and drizzle with balsamic vinegar (1 tbsp). Top with the red grapes (1 lb) clusters, nestling them around the [vegan chicken thighs]. Sprinkle with chopped rosemary (1 tbsp) and place in the oven for 20 minutes, or until the internal temperature reaches 170F (or vegan chicken thighs are heated through and slightly browned).
- 4
When done, place the skillet back on the stove and bring juices to a quick simmer. If desired, add a splash of [vegetable stock] to reinvigorate the pan sauce. Serve the [vegan chicken thighs] with roasted shallots and grapes, spooning flavorful pan sauce over everything.
Nutrition Facts
Per portion