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"Queer Eye" star Antoni Porowski shares a quick + easy one-pan chicken recipe with rosemary and grapes from his new book Let's Do Dinner—and it's elegant enough for entertaining. (As Rachael says, people are obsessed with sheet-pan dinners.)
Pro Tip from Antoni: It's important to leave some of the root end of the onions intact so the wedges stay together; they'll fan out while they cook.
Adapted from Antoni: Let's Do Dinner by Antoni Porowski. Copyright © 2021 by Antoni Porowski. Used with permission by Mariner Books. All rights reserved.
Hungry for more sheet-pan recipes? Try Korean-Style Chicken and Vegetables or Sheet Pan Fish and Chips.
Ingredients
- 2 medium red onions, trimmed, leaving some of the root end intact, and cut into ½-inch-thick wedges
- 3 cups red or green seedless grapes
- 10 rosemary sprigs
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 whole chicken legs (drumstick and thigh; about 3 pounds)
- 1 tablespoon ancho chile powder or regular chili powder
- 2 tablespoons fresh lemon juice
Yield
Serves: 4
Preparation
Heat the oven to 450°F with a rack in the middle. Line a baking sheet with parchment paper.
Arrange the onions, grapes, and rosemary on the prepared pan. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for 10 minutes.
Meanwhile, pat the chicken pieces dry, then season generously with salt, pepper, and the chile powder. Heat the remaining tablespoon of oil in a large skillet over medium-high heat until hot. Add half the chicken, skin-side down, and cook until the undersides are deep golden brown, 3 to 5 minutes. Turn and cook for 1 minute more, then transfer to a plate. Repeat with the remaining chicken.
Transfer the chicken to the baking sheet, placing it skin-side up and nestling it among the onions and grapes. Roast until the chicken is cooked through and the onions and grapes are tender and slightly caramelized, 25 to 30 minutes.
Drizzle the lemon juice over the chicken, onions, and grapes. Serve with the pan juices.