Roasted Chicken Drumsticks with Grapes

Pasture-raised chicken legs baked with red grapes and zingy shallots.

Talk about Fall flavor in a bowl! This one-pan dish is great for a weeknight meal or a stay-at-home date night supper on a Saturday. Serve it as-is, or over couscous if you’re looking for a heartier meal.

  • Serves 4 to 6
  • Active time 10 minutes
  • Total time 50 minutes


  • 2 packages MOINK chicken drumsticks (about 4 to 6 drumsticks per package)
  • 4 large shallots, peeled and quartered
  • 3 cups seedless red grapes
  • 4 large sprigs thyme, plus more for garnish
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. honey
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper

 Cooking instructions

  1. Preheat the oven to 425°F. Arrange the chicken, shallots, grapes, and thyme in a lightly greased roasting pan. Stir together the oil, vinegar, and honey. Pour over the chicken mixture, and toss well to coat. Sprinkle with salt and pepper.
  2. Bake for 40 to 45 minutes or until a meat thermometer inserted in the thickest portion registers 165°F. Broil for 1 to 2 minutes to brown the chicken and crisp the skin. Garnish with extra thyme, if desired.

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