Sheet Pan Chicken with Rosemary & Grapes

🥘 Ingredients

• ancho chili powder
  1 tbsp
• extra-virgin olive oil
  3 tbsp
• fresh lemon juice
  2 tbsp
• fresh rosemary sprigs
  10
• freshly ground black pepper
• kosher salt
• medium red onions
  2 wedges
• seedless red or green grapes
  3 cups
• whole chicken legs
  4 pieces

🍳 Cookware

• baking sheet
• large skillet

1. 1

   Preheat oven to 450°F (230°C) with rack in the middle. Line a baking sheet with parchment paper.
2. 2

   Arrange medium red onions , seedless red or green grapes , and fresh rosemary sprigs on the prepared pan. Toss with extra-virgin olive oil and season with kosher salt and freshly ground black pepper .

   medium red onions: 2 wedges, seedless red or green grapes: 3 cups, fresh rosemary sprigs: 10, extra-virgin olive oil: 2 tbsp, kosher salt, freshly ground black pepper
3. 3

   Roast in the oven for ⏱️ 10 minutes .
4. 4

   Meanwhile, pat whole chicken legs (about 3 lbs) dry, then season generously with salt, pepper, and ancho chili powder .

   whole chicken legs: 4 pieces, ancho chili powder: 1 tbsp
5. 5

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

   extra-virgin olive oil: 1 tbsp
6. 6

   Nestle seared chicken skin-side up among the roasted onions and grapes on the baking sheet.
7. 7

   Roast until chicken is cooked through (internal temp 165°F) and grapes are tender and slightly caramelized, about ⏱️ 25 to 30%minutes .
8. 8

   Drizzle fresh lemon juice over the chicken, onions, and grapes. Serve hot with pan juices spooned on top.

   fresh lemon juice: 2 tbsp