Roasted Chicken with Red Grapes, Sage & Honey by Barbara

Before Going in the Oven

A wonderful simple fall dish. One caution: only buy red grapes that are very sweet.  The sage is the garden variety that is abundant in the fall.  And I used clover honey.  A little garlic powder, salt and pepper and pop it in the oven to roast for about 35 minutes.  

---Barbara

Roasted Chicken with Red Grapes, Sage & Honey

Serves 4 

2 cups seedless, sweet red grapes, washed

8 -10 fresh sage leaves

Salt and pepper

Garlic powder

Honey drizzle

Bone-in Chicken, 4 pieces, thighs  

Preheat the oven to 350 degrees.

Pat the chicken dry and season both sides well with salt and pepper. Place in one layer in a baking pan with the skin side up. Sprinkle with garlic powder.  Surround the chicken pieces with grapes.  Drizzle them with honey.  Add the sage leaves, making sure a few come in contact with the chicken. 

Roast until the juices run clear about 35 minutes for thighs.  

Serve with roasted Brussels sprouts and dilled carrots.  

The perfect fall dish.  

B