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10 Guilt-Free Recipes from The Skinny

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Roasted Chicken

If you've never had roasted grapes, you're in for a huge treat. The high heat of the oven caramelizes their skins and condenses their juices, giving you a sweet-tart, soft-yet-raisinlike fruit that's just amazing seasoned with a little sherry vinegar and served with roasted chicken. Make this once and we guarantee you'll make it again. If you want to get fancy, use a mix of grapes: black, red, and green -- just make sure they're all seedless. If not, at least don't forget to warn your guests!

Roasted Chicken Thighs with Sherry

Prep Time: 10 minutes, plus 20 to 25 minutes roasting
Makes: 2 servings

4 chicken thighs (about 1-1/2 pounds)
1 garlic clove, halved
1 1/2 tablespoons extra virgin olive oil
Coarse sea salt or kosher salt and freshly ground black pepper
1 pound seedless red grapes
3 tablespoons sherry vinegar
1 tablespoon unsalted butter (or use olive oil)
1/2 teaspoon sugar
1 bunch watercress, stems removed

1. Preheat the oven to 450 F.

2. Rub each chicken piece all over with the garlic clove. Toss the chicken with 1 tablespoon of the olive oil and season with a large pinch of salt and pepper. Transfer the chicken to one side of a large rimmed baking sheet.

3. In a medium bowl toss together the grapes, vinegar, butter, and sugar. Season the mixture with a large pinch of salt and pepper. Spread the grapes out on the other half of the baking sheet.

4. Roast the chicken and the grapes, tossing the grapes occasionally, until the chicken skin is crispy and the juices run clear when pierced with a fork, 20 to 25 minutes.

5. Toss the watercress with the remaining 1/2 tablespoon olive oil. Arrange the watercress on a platter or individual serving plates and place the chicken on top. Spoon the grapes over the chicken and serve.

Nutrition Facts per serving: 643 calories, 35g protein, 41g carbohydrate, 38g fat (11g saturated), 3g fiber

Next:  Pan-Seared Snapper

 

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