Make this Chicken and Grapes Sheet Pan Dinner as an easy weeknight meal on cozy fall nights. Filled with seasonal vegetables and delicious flavors, this is the kind of food your family will love you for.
Everything is prepared on a single sheet pan – so clean up will be a breeze, too!
There aren’t many easy family meals I love more than sheet pan dinners, and this Chicken and Grapes version is an absolute favorite in that department.
Fruit and meat on the same plate may sound strange to some people, but let’s be honest: I’m all about that sweet and salty combination. I even like savory meals with banana, and I’m actually a little iffy on the whole banana thing.
But if you’re absolutely NAY on the whole fruit and meat thing, I also have lots of sheet pan dinners that are all meat and two veg (or maybe more veg, but you get my point).
Other easy sheet pan dinners:
- One Sheet Pan Greek Style Easy Baked Chicken Dinner
- Balsamic Glazed Chicken Sheet Pan Dinner
- Brats and Peppers Sheet Pan Dinner
- One Sheet Pan Tuscan Baked Salmon and Veggies
I actually didn’t mean to make a sheet pan dinner with grapes for the blog at all, but then my husband bought a million pounds of these gorgeous blue grapes at the farmer’s market. AND then our own grapes in the backyard ripened, and I just didn’t know what to do with all of them.
Call me crazy, but I really don’t like making juice from gorgeous fresh fruit…
So one night, I threw a bunch of grapes on the sheet pan with chicken. And it was AMAZING.
My husband AND both my kids were all over it. And you know what that means: It’s an absolute winner.
Sheet pan dinners are absolutely easy to make, and it takes literally 30 seconds to wash a bunch of grapes and throw them on there, which means it’s barely any extra work for so much extra flavor from those deliciously roasted grapes.
And with that, this chicken dinner was born and I am so grateful that my husband bought this insane amount of grapes that day – even if I may have gotten a little crabby at him at first. Oops 😉
My best tips to make this chicken and grapes sheet pan dinner absolutely foolproof:
Use small-ish, dark grapes:
These will taste best when roasted. Very large ones are not my favorite, and green ones are just not the same as dark ones.
Use any chicken parts you have on hand:
I pretty much always use chicken legs (split into thighs and drumsticks) when I make sheet pan dinners now, because they don’t dry out like breasts.
But you can absolutely use chicken breast if that’s what you like and have. You can also use wings, boneless thighs or tenders – just make sure to adjust the baking time by checking that your chicken reaches 165°F internal temperature at the thickest part.
Don’t overcrowd the pan:
If you have a large family and want to double this recipe, bake it on two sheet pans. Either use a convection oven for this, or rotate the pans from time to time during the cooking time.
If you double the recipe and pack it all on one sheet pan, it will get soggy instead of roasted.
Watch me make this recipe here:
Grab the printable recipe here:
- 1.5 pounds chicken (I used bone-in thighs and drumsticks)
- Oil, salt and pepper
- 1 pound sweet potatoes, peeled and cubed
- 1/2 pound green beans, trimmed
- 1 large bunch dark grapes, washed
- 1 large onion, cut into wedges
- Fresh rosemary sprigs (optional)
- Preheat the oven to 420°F. Place the chicken on a lightly oiled sheet pan and season with oil, salt and pepper. Bake for 10 minutes.
- Carefully remove the pan from the oven (it will be hot!). Push the chicken aside and add the sweet potato to one half of the sheet pan. Place the chicken pieces on top of the sweet potatoes. Put the green beans and the grapes on the other half of the pan. Scatter the onion wedges all over and season with oil, salt and pepper.
- Roast for another 15-20 minutes, or until potatoes and beans are tender and chicken is done. If using fresh rosemary sprigs, add them to the sheet pan 10 minutes before the cooking time is up.
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