Oven Roasted Chicken Thighs with Shallots and Scuppernongs

Georgia Grown


2 ½ pounds Springer Mountain Farms bone-in, skin-on chicken thighs, or chicken drumsticks

2 teaspoons fresh thyme, finely chopped

2 cloves garlic, finely chopped

1 tablespoon apple cider or white wine vinegar

1 tablespoon Dijon mustard

3 tablespoons of olive oil

1 pound of shallots, quartered, about 3 cups

1 cup of halved white muscadines (scuppernongs), seeds removed with the tip of a paring knife


Chicken Marinade

In a bowl, whisk mustard, garlic, thyme, and white wine vinegar together. Gradually stream in olive oil while whisking constantly until all the olive oil has been incorporated and the marinade is emulsified. Season with cracked black pepper. Place half of the marinade in a large bowl and set aside.

Pat chicken dry with paper towels. Gently loosen the skin of each piece of chicken and season liberally with salt underneath, and all over any exposed flesh. Use a spoon to dollop some of the remaining marinade underneath the skin and rub all over to coat thoroughly. Repeat with the rest of the chicken pieces and replace the skin back over each piece. Place on a sheet pan in the refrigerator, uncovered, and let marinate for at least 2 hours.



Preheat oven to 375 degrees. Place muscadines and shallots in the large bowl with the marinade, season with salt and toss to coat.

Transfer muscadine and shallot mixture to a 10 inch cast iron skillet, or a 9x 13 inch casserole dish, and arrange in one evenly distributed layer. Place chicken pieces on top, skin side up, and bake for 1 hour, or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.



  • Serves 4