Yields: 4 servings
Zest of 1 lemon (grated on a Microplane)
10 (3-inch) sprigs fresh thyme
1¾ boneless skinless chicken thighs (approximately 6 chicken thighs)
2 tablespoons extra virgin olive oil
¾ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 pound seedless red grapes
4 packed cups arugula (5 ounces)
2 teaspoons balsamic vinegar
Adjust an oven rack 5 inches from the broiler and set the oven to broil.
Add the lemon zest, thyme, chicken thighs, olive oil, salt and pepper to a large mixing bowl. Mix to combine.
Place chicken thighs on an aluminum foil lined sheet tray.
Add grapes to the same large mixing bowl and mix so that you coat the grapes with the excess olive oil and seasoning left in the bowl.
Distribute grapes on the sheet tray, but do not cover the chicken. (You may need to do some rearranging on the sheet tray so nothing is overlapping.)
Place sheet tray in oven and set a timer for 7 minutes. After 7 minutes, flip the chicken. Continue cooking for another 7 to 10 minutes or until the internal temperature of the chicken reaches 165 degrees with a digital thermometer.
Remove sheet tray from the oven and transfer chicken and grapes to a plate (don’t pour out the jus!).
Add arugula to a large mixing bowl. Pour ¼ cup of the warm chicken/grape jus from the sheet tray over the arugula. Add the balsamic vinegar and gently fold to combine. Season with salt.
Serve by dividing the arugula onto plates. Top each salad with chicken and some roasted grapes. Got any leftover jus? Drizzle it over each plate for extra flavor.