Chicken with Roasted Grapes and Shallots

I helped Dad make this for Christmas.

Bon Appetit, December 2009

Prep: 15 minutes

Total: 1 hour 35 minutes

4 Servings

1 1/4 lbs assorted seedless grapes (such as green, red, and black), cut into small clusters

6 large shallots (about 10 oz), peeled, laved through root end

1 tbsp chopped fresh thyme plus 6 large sprigs

2 tbsp olive oil, divided

1 4- to 4 1/2- lb chicken, excess fat removed from cavity

Preheat oven to 400 F. Gently toss grape clusters, shallots, chopped thyme, and 1 tbsp olive oil in large bowl to coat. Rub chicken with remaining 1 tbsp olive oil sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165 F and grapes are shriveled, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices discard. Serve chicken with pan juices alongside.