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About the Recipe: Chicken dark meat thighs and legs are some of the juiciest parts of a roasted chicken. The seasoning adds savory notes and delightful new herb flavors to infuse a Mediterranean essence into the tender chicken. An added bonus is the juicy red grapes and pita thickened sauce, perfect for those pita crisps.
Note: Roasting Note Temperature: While leg and thigh meat are still safe at 165 degrees F, it is recommended to cook your chicken until the internal temperature reaches about 170-175 degrees F. Chicken legs consist of actively worked muscles and the meat is tougher because of it. The higher temperature helps break down muscles. You must remember that leg meat needs to be cooked to higher temperatures than the leaner and more delicate breast meat because it contains more connective tissue that needs time and high temperatures to dissolve properly.
For More Information See:
https://dalstrong.com/blogs/news/chicken-thigh-temp
Cook’s Note: You could also use turkey as a substitute for chicken. This recipe is scaled for small pan serving. If you double the recipe, use a larger roasting or sheet pan. For the larger serving, it’s easier to use a saucepan for preparing extra sauce.
For Serving: Evenly spread sauce in roasting pan; return chicken, baked grapes, and olives to pan or serving dish. Garnish with fresh grapes, rosemary, and sage sprigs. Serve with pita chips for sauce dipping.
Yield: Serves 2 to 4
pdf for Copy of Recipe – Mediterranean Chicken with Grapes
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