Chicken With Roasted Grapes and Shallots

Ingredients

• 1 1/4 lbs assorted seedless grapes, cut into small clusters
• 6 large shallots, peeled and halved through the root end (about 10 ounces)
• 1 tablespoon fresh thyme, chopped, plus 6 large sprigs
• 2 tablespoons olive oil, divided
• 4 lbs chicken, excess fat removed from cavity

Directions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoons olive oil in a large bowl to coat.

3. 3

   Rub chicken with remaining tablespoons of olive oil, and sprinkle inside and out with salt and freshly ground black pepper.

4. 4

   Place thyme sprigs in cavity.

5. 5

   Place chicken in a large roasting pan and arrange grapes around chicken.

6. 6

   Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the grapes are shriveled, about 1 hour and 10 minutes.

7. 7

   Transfer chicken to platter, let rest for 10 minutes.

8. 8

   Using a slotted spoon, arrange the grapes and shallots around the chicken.

9. 9

   Transfer pan juices to a small pitcher, skim fat.

10. 10

    Serve chicken with pan juices alongside.