---
title: Sheet Pan Chicken with Rosemary & Grapes
author: Antoni
servings: 4
prep_time: 15m
cook_time: 40m
tags:
  - dinner
  - sheet-pan
  - chicken
  - easy
source: Sheet Pan Chicken with Antoni
---

Preheat oven to 450°F (230°C) with rack in the middle. Line a #baking sheet{} with parchment paper.

Arrange @medium red onions{2%wedges}, @seedless red or green grapes{3%cups}, and @fresh rosemary sprigs{10} on the prepared pan. Toss with @extra-virgin olive oil{2%tbsp} and season with @kosher salt{} and @freshly ground black pepper{}.

Roast in the oven for ~roast{10%minutes}.

Meanwhile, pat @whole chicken legs{4%pieces} (about 3 lbs) dry, then season generously with salt, pepper, and @ancho chili powder{1%tbsp}.

Heat remaining @extra-virgin olive oil{1%tbsp} in a #large skillet{} over medium-high heat. Add chicken skin-side down and sear until deep golden brown, ~sear{3%to 5%minutes}. Flip and cook ~{1%minute} more, then transfer to a plate.

Nestle seared chicken skin-side up among the roasted onions and grapes on the baking sheet.

Roast until chicken is cooked through (internal temp 165°F) and grapes are tender and slightly caramelized, about ~roast{25%to 30%minutes}.

Drizzle @fresh lemon juice{2%tbsp} over the chicken, onions, and grapes. Serve hot with pan juices spooned on top.