This is a 1-pan, company-worthy dinner that leans into the rich, full fig flavor of Olive The World’s Fig Dark Balsamic—perfect for marinades and dressings—so you get glossy, sweet-tangy chicken with jammy grapes and caramelized shallots.

Ingredients (serves 4)

Chicken & veg

• 6 bone-in, skin-on chicken thighs
• 2 cups red seedless grapes
• 3 large shallots, quartered (keep root end intact)
• 6–8 fresh thyme sprigs (or 1 tsp dried)
• Kosher salt & black pepper

Fig-balsamic marinade/glaze

• 1/3 cup Fig Dark Balsamic
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp Dijon mustard
• 2 cloves garlic, grated
• 1–2 tsp honey (optional, for extra sheen)
• Pinch red-pepper flakes (optional)

To serve (optional)

• Arugula, crumbled goat cheese, toasted almonds

Why this pairing works: the product’s fig-forward profile shines in marinades and salad dressings, exactly how we’re using it here.

Step-by-step

1. Prep the pan. Heat oven to 425°F. Line a large rimmed sheet pan with parchment.
2. Make the marinade. Whisk balsamic, olive oil, Dijon, garlic, honey, and chili flakes with 1 tsp salt and 1/2 tsp pepper.
3. Marinate. Pat chicken dry. Toss with half the marinade; marinate 15–30 minutes (room temp) while oven heats.
4. Load the pan. Scatter grapes, shallots, and thyme on the pan. Drizzle with 1 Tbsp of the remaining marinade and a pinch of salt; toss. Nestle chicken skin-side up on top.
5. Roast. Bake 30–35 minutes, until chicken registers 175°F in the thigh and the grapes are blistered.
6. Glaze. Brush chicken with the remaining marinade and broil 2–3 minutes to lacquer the skin.
7. Finish & serve. Rest 5 minutes. Toss a bowl of arugula with a light splash of Fig Dark Balsamic + olive oil for a quick side salad, and top with goat cheese & almonds.

Make it a salad meal

Slice leftover chicken; toss with arugula, roasted grapes & shallots, and a 2-minute vinaigrette (3 Tbsp Fig Dark Balsamic + 2 Tbsp olive oil + 1 tsp Dijon + salt/pepper). The product page notes its usefulness for dressings, so this doubles beautifully.

Tips & swaps

• Protein swap: Pork tenderloin (425°F, 18–22 min) or salmon fillets (425°F, 10–12 min).
• Veg forward: Roast halved Brussels sprouts beside the grapes; glaze with the pan juices.
• Extra gloss: If your pan juices look thin, reduce them in a small skillet 1–2 minutes, then spoon over the chicken.