If you haven’t roasted grapes before, I strongly urge you to try this recipe. I am not a huge fan of raw grapes - they were just never really my thing but by roasting them, you bring out all of these complex sweet and savory flavors that elevate whatever you are cooking them with. I like to pair them with something neutral like chicken, although they would be rally good with a pork loin as well. I had half an acorn squash leftover from making baby food so I threw that in there as well. The result is a deeply rich and hearty meal that comes together all in one dish.
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Each time I make a version of this one pan chicken and rice, my husband announces that this is the best thing he has ever eat - which makes me really happy because it is just about the easiest thing to make for dinner. Win, win.
I have a couple variations on this dish but this one might be my favorite. By adding in Swiss chard and chickpeas it becomes a completely satisfying whole meal with only 1 pan that requires washing.
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Tonight's fridge foraging used chicken thighs, stale bread, fingerling potatoes and lemon. It is a play on the famous Zuni Cafe Chicken with bread salad.
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