- 4 skin-on chicken thighs
- 1-2 tsp garlic
- 1 1/2 cups red seedless grapes
- 1/2 cup turkey bone broth
- 1-2 tsp chopped fresh rosemary
- 1 handful fresh rosemary sprigs
- Salt and freshly ground pepper
- 1 tsp Harmons Olive Oil
- 2-3 Tbsp butter
Preheat oven to 425°.
In a bowl, mix together garlic, rosemary, butter, salt and pepper.
Once thoroughly mixed, add butter mixture under chicken skin as well as on top.
In a frying pan over medium-high heat, add olive oil. Add chicken thighs (skin facing down) and cook for 2-5 minutes or until slightly browned.
Move chicken to a glass baking dish or iron skillet. Make sure skin side is facing up. Add bone broth to dish (don’t pour on top of chicken). Add grapes and rosemary sprigs. Roast in oven until chicken’s internal temperature reaches 165°, 15-25 minutes.