red and green seedless grapes

Roasted Chicken and Grapes

Ingredients
1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces
1 1/2 pounds mixed red and green seedless grapes, stems removed
10 shallots, thinly sliced
6 sprigs thyme, leaves reserved
4 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper

Directions
Heat oven to 450 degrees. Put half the oil in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot. Add the chicken and turn it a couple times in the oil, leaving it skin side up. Sprinkle with salt and pepper and return to the oven.

While chicken is cooking, in a large bowl mix together grapes, shallots, thyme sprigs, remaining oil, and salt and pepper.

After the chicken has cooked for 15 minutes, turn the pieces, and add grape/shallot mixture the pan. Sprinkle chicken with half of the thyme leaves. Return to the oven for another 10 minutes.

Turn the chicken over again (now skin side up and nestled on top of the grape/shallot mixture). Baste with pan juices, and sprinkle chicken with remaining thyme leaves. Cook until the chicken is done, another 5 to 15 minutes.