• 4 pieces skin-on, bone-in chicken thighs
  • 1 fennel bulb
  • 1 cup of red grapes
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon paprika


  1. Preheat oven to 375 degrees F. Pat the chicken dry with a paper towel and season with salt and paprika on both sides (even better if you can do this the night before to let the flavors develop). Put into a baking dish skin side up.
  2. Slice the fennel bulb into ¼ inch slices, saving the fronds for a future use. Separate grapes from stems and nestle bulbs and grapes under and around chicken.
  3. Bake in oven for 20 minutes. Baste chicken skins with juices and bake for another 10 minutes. Remove from oven and serve over rice or alongside bread for dipping.

Makes: 4 servings | Total Time: 40 minutes

recipe_sandiAbout the Chef

Chef’s Name: Sandi Adam
Family: Sacha, Amelia, and Audrey
Community: Carmel Valley
Interests: Food, gardening, blogging, photography
Favorite Local Activity: Hiking Torrey Pines State Reserve
About the Recipe: After school, work, and activities, sometimes I just need a simple meal that I can quickly prep, stick in the oven, and have ready without much fanfare. This one came about one evening as I rummaged through our weekly CSA delivery and has turned into one of my favorite simple but flavorful meals. The crispy, savory chicken and mellow fennel are nicely balanced by the sweetness that the roasted grapes impart. I thought I’d share it since the request I hear most is for easy, healthy, family-friendly meals.
About the Chef: I’m a mother, wife, eater, reformed strategy consultant, former marketing exec/startup founder now advising high-growth companies, and general work-in-progress. I blog at

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