Thyme Roasted Chicken with Grapes and Goat Cheese
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (skin on or off, I prefer skin off)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped thyme, plus more for serving
- 1/2 teaspoon cayenne pepper
- kosher salt and pepper
- 4 slices thick cut bacon, cut into quarters
- 2 small shallots, thinly sliced
- 1/2 cup balsamic vinegar
- 1/2 cup apple cider vinegar
- 2 cups red grapes
- goat cheese crumbles
- sea salt
- 1. Preheat the oven to 425 degrees
2. Rub the chicken all over with 1 tablespoon olive oil, thyme, cayenne, and season generously with salt and pepper.
3. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
4. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
5. Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the shallots and cook until fragrant, about 3 minutes. Reduce the heat to medium low and pour in 1/2 cup water, the balsamic vinegar and apple cider vinegar. Slide the chicken back into the pan.
6. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the grapes. Return to the oven for another 10-15 minutes or until the chicken is cooked through.
7. Add the bacon back to the skillet. Sprinkle desired amount of goat cheese over the chicken. Let the chicken rest 5 minutes and serve with the sauce drizzled over the chicken with the goat cheese and roasted grapes. Enjoy!