Chicken With Roasted Grapes And Shallots - cooking recipe

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

Preparation

Preheat oven to 400 degrees.
Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoons olive oil in a large bowl to coat.
Rub chicken with remaining tablespoons of olive oil, and sprinkle inside and out with salt and freshly ground black pepper.
Place thyme sprigs in cavity.
Place chicken in a large roasting pan and arrange grapes around chicken.
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.
Transfer chicken to platter, let rest for 10 minutes.
Using a slotted spoon, arrange the grapes and shallots around the chicken.
Transfer pan juices to a small pitcher, skim fat.
Serve chicken with pan juices alongside.