Oven Roasted Chicken & Harvest Veggies

Oven Roasted Chicken & Harvest Veggies

Oven Roasted Chicken with Fennel & Grapes

Serves 4-6

Easy to prepare and bursting with flavor, this oven roasted recipe is great family meal on a busy weeknight!  Harvest flavors abound, and add a sweetness, to this savory crispy chicken recipe.  Chop some vegetables, toss them with chicken and Savor All-Purpose Seasoning.  About a half-hour later, you’ll be enjoying a tasty meal that’s sure to impress.


  • 6 chicken thighs
  • 2 large carrots
  • 1 fennel bulb
  • 1 lb red seedless grapes
  • 2 shallots
  • 6 sprigs thyme
  • 1 tablespoon olive oil
  • 1 tablespoon of Savor All-Purpose Seasoning


  • Preheat oven to 425 degrees. Cut carrots into 1/4 inch pieces, quarter shallots and prepare fennel bulb by removing fronds and slicing in half then horizontally in 1/4 inch pieces.
  • In a large bowl combine grapes, cut vegetables and chicken. Add olive oil and mix well to coat all ingredients. Then distribute Savor All-Purpose Seasoning evenly on all ingredients and stir often as you incorporate the spices. 
  • Place all ingredients on a large rimmed baking sheet and cook for 30-35 minutes until chicken skin is a crispy, golden brown and the meat is cooked the proper internal temperature. 
  • Remove from oven and rest at least 5 minutes prior to serving.