Roasted Chicken with Grapes & Rosemary

Roasted Chicken with Grapes & Rosemary

Blog by Laura Hearn, Nutrition Assistant in The Clear Skin Solution + Recipe by Katie Stewart, Founder KSW Inc.

As the leaves start to turn and the air gets crisp, there’s nothing better than enjoying a cozy, meal. This Roasted Chicken and Grapes embodies autumn and is a celebration of simple, high-quality ingredients at their peak. I especially love using grapes from Ontario’s Niagara region, where they’re grown to perfection and packed with flavour. These little powerhouses are rich in antioxidants, benefiting both your complexion and palate.

Resveratrol: The Star Antioxidant for Clear Skin

Grapes might be small, but they’re packed with benefits for your skin and gut health, thanks largely to their high resveratrol content. Resveratrol is a powerhouse antioxidant that stands out for its ability to calm inflammation and combat acne-causing bacteria. It works at the cellular level to protect your skin from damage and reduce the signs of aging, making it a key player in supporting a clear and radiant complexion.

Incorporating grapes rich in resveratrol into this dish adds more than just flavour. It transforms your meal into a skin-nourishing experience, offering a delicious way to support both your gut and your complexion with every bite. Resveratrol combined with garlic, rosemary, and chicken boosts immunity and promotes skin vitality.

Embracing Farm-to-Table: Fresh, Local, and Skin-Loving

Fall is the perfect season to embrace farm-to-table cooking. This approach not only supports local farmers but also ensures that you’re getting the most nutritious and flavourful produce available. Farm-to-table ingredients are harvested at peak ripeness, preserving more nutrients and delivering superior taste. When produce is allowed to fully ripen prior to harvest, it retains more vitamins, minerals, and antioxidants which are all key elements in maintaining healthy, vibrant skin.

One of my favorite things about this recipe is the focus on using locally sourced grapes from Ontario’s Niagara region, known for its vineyards and world-class wines. While Niagara grapes are a prime example, the principle applies everywhere: sourcing fresh, local ingredients means getting produce packed with flavor and nutrients. By choosing local, you support regional agriculture and ensure your meals are as nourishing as possible. This Roasted Chicken and Grapes dish perfectly showcases how simple, high-quality ingredients can create something truly special.

This Roasted Chicken and Grapes dish captures fall flavours, combining locally sourced Niagara grapes with skin-nourishing benefits. Grapes, rich in resveratrol, provide powerful antioxidants that calm inflammation, combat acne, and support a radiant complexion. The farm-to-table approach ensures the freshest, most nutrient-rich produce, enhancing both the flavor and health benefits of your meal. This recipe delights your palate and nourishes your skin, making it a perfect autumn dish of simplicity and quality.

Roasted Chicken with Grapes and Rosemary

This roasted chicken with grapes and rosemary recipe will be a crowd pleaser for your skin and guests this autumn season!

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Ingredients

• 6 bone-in (skin-on chicken thighs)
• 2 cups red grapes (washed and stemmed)
• 4 cloves garlic (minced)
• 2-3 sprigs fresh rosemary (plus more for garnish)
• 2 large shallots (thinly sliced)
• ¼ cup balsamic vinegar
• 1-2 tbsp olive oil
• 1 tsp salt
• ½ tsp freshly ground black pepper

Instructions

• Preheat your oven to 400°F
• In a large oven-safe skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the shallots, garlic, and rosemary sprigs. Sauté for about 3-4 minutes until the shallots are soft and fragrant. Add the red grapes to the pan and cook for another 2-3 minutes until the grapes start to soften and release their juices. Remove the mixture from the pan and set it aside.
• Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper.
• In the same skillet, add the chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken thighs and sear the other side for 2-3 minutes.
• Return the sautéed shallots, garlic, rosemary, and grapes to the pan, spreading them around the chicken thighs. Drizzle the balsamic vinegar over the chicken and grape mixture.
• Transfer the skillet to the preheated oven. Roast for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F
• Remove the skillet from the oven. Sprinkle with fresh rosemary leaves for garnish, if desired.