Dark-meat chicken pieces are seasoned with chili powder and seared in a hot skillet to crisp up the skin, then transferred to a sheet pan with a scattering of grapes, onion wedges, and rosemary sprigs, leaving behind most of the rendered fat. Serve the mixture and its savory-sweet pan juices over a mound of couscous if you crave some starch, with lightly dressed greens on the side to round out the plate. Slightly adapted from one popularized by Queer Eye star Antoni Porowski and featured in his latest cookbook, “Let’s Do Dinner” (Potter, $30). Serves 4 to 6. RECIPE HERE. – Susan Puckett Ingredients

2 medium red onions, trimmed, leaving some of the root intact and cut into ½-inch-thick wedges
3 to 4 cups red seedless grapes
8 to 10 rosemary sprigs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 whole chicken legs (drumstick and thigh) or 6 bone-in thighs (2 ½-3 pounds total)
1 tablespoon chili powder (ancho or regular)
Juice of 1 medium lemon (about 2 tablespoons)
Couscous for serving (optional) Directions 1. Set a rack in the middle of the oven and preheat the oven to 450 degrees. Line a large sheet pan with parchment paper.
2. Place the onions, grapes, and rosemary on the prepared pan, toss well with 2 tablespoons of the olive oil, season with salt and pepper, and spread out evenly on the pan. Roast for 10 minutes.
3. Meanwhile, pat the chicken pieces dry and season with salt, pepper, and the chili powder.
4. Heat the remaining tablespoon of oil in a large, heavy skillet over medium-high heat until shimmering, add half the chicken skin-side down, cook 3 to 5 minutes or until the undersides are deep golden brown, flip with tongs and cook for 1 minute longer. Transfer to a plate and repeat with remaining chicken.
5. Nestle the browned chicken pieces skin side up on the baking sheet among the onions, grapes, and herbs.
6. Roast until onions and grapes are tender and slightly caramelized and the chicken is cooked through (165 degrees on an instant-read thermometer when inserted into the thickest part of the thigh), 25 to 30 minutes.
7. Drizzle the lemon juice over the chicken and serve over couscous, if desired, along with the pan juices. Susan Puckett is an Atlanta-based food writer and cookbook author.