Roasted Chicken Thighs with Grapes and Fennel

Name: Roasted Chicken Thighs with Grapes and Fennel
Ingredients: 4 tablespoons, unsalted butter, melted; 2 , garlic cloves, minced; ½ teaspoon, dried thyme; 2 (1-pound), fennel bulbs, 1 tablespoon fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin crosswise; 1½ teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 12 ounces seedless, red grapes (2½ cups); 8 (5- to 7-ounce), bone-in chicken thighs, trimmed

Main Courses
Vegetables
Chicken
Weeknight
Roasts

By Jessica Rudolph ･ Appears in Cook's Country October/November 2021

Looking for a way to jazz up a weeknight chicken dinner? This recipe hits all the right notes.

SERVES 4

TIME 1 hour

Roasted Chicken Thighs with Grapes and Fennel

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