Roasted Chicken with Hazelnut-Rosemary Crust and Balsamic Grapes
Golden oven-roasted chicken thighs topped with a crisp hazelnut, breadcrumb, rosemary, and garlic crust, served with roasted grapes and shallots glazed with balsamic vinegar. An original recipe with herbal, toasted, sweet, and tangy contrasts.
Ingredients
- 8 approx. 1.1 kg bone-in chicken thighs with skin (secados with papel of cocina)
- 80 g toasted hazelnuts (chopped finely)
- 60 g breadcrumbs (preferiblemente dry)
- 10 g fresh rosemary (finely chopped)
- 3 cloves garlic (grated or muy chopped)
- 35 g grated Parmesan cheese (for the crust)
- 45 ml olive oil (divided)
- 20 g Dijon mustard (for adherir the crust)
- 250 g seedless red grapes (whole)
- 180 g shallots (peladas and cut por the mitad)
- 30 ml balsamic vinegar (for the uvas and chalotas)
- 15 ml honey (mezclada with the balsámico)
- 8 g salt (or to taste)
- 3 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Lightly grease a large baking tray or baking dish with 1 tablespoon of olive oil.
- 2
In a bowl, combine the toasted hazelnuts, breadcrumbs, rosemary, 2 garlic cloves, grated Parmesan, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture looks sandy and slightly moist.
- 3
Season the chicken thighs on both sides with the remaining salt and black pepper. Spread Dijon mustard over the top of each piece.
- 4
Press the hazelnut mixture onto the mustard-coated surface of each thigh to form an even crust.
- 5
Arrange the chicken thighs on the tray skin-side up. Add the shallots, red grapes, and the remaining chopped garlic clove around them.
- 6
In a small bowl, mix the balsamic vinegar, honey, and the remaining tablespoon of olive oil. Pour this mixture over the grapes and shallots, tossing them lightly to coat without soaking the chicken crust.
- 7
Roast for 30 to 35 minutes at 220°C / 425°F, or until the chicken is fully cooked and the crust is golden. For extra color, broil for 1 to 2 minutes, watching carefully.
- 8
Let the chicken rest for 5 minutes out of the oven before serving. Plate each portion with the roasted balsamic grapes and tender shallots on top or alongside.
Chef tips
For a crispier crust, chop the hazelnuts by hand instead of over-processing them. If the tray feels crowded, use a larger one so the grapes and shallots roast rather than steam.
Substitutions
You can swap the hazelnuts for almonds or walnuts if other tree nuts are acceptable. Parmesan can be replaced with a similar aged hard cheese. Shallots can be replaced with red onion wedges.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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