- 2 bone-in chicken thighs, skinned
- salt and pepper
- 1 tsp olive oil
- 1 cup seedless red grapes
- 1 small red onion, cut into wedges
- 3 tsp thyme
Preheat oven to 425. Sprinkle chicken with salt and pepper. Heat oil in large oven-proof skillet over medium-high heat. Add chicken to pan; cook 2-3 minutes per side or until browned. Remove from heat and surround chicken with grapes and onion and thyme. Transfer skillet to oven. Bake 18-22 minutes or until chicken is done. Makes 2 servings.