Chicken with Roasted Grapes and Shallots

Ingredients for Chicken with Roasted Grapes and Shallots

• 575g assorted seedless grapes (such as green, red, and black), cut into small clusters

• 6 large shallots (about 275g ), peeled, halved through root end

• 1 tablespoon chopped fresh thyme plus 6 large sprigs

• 2 tablespoons olive oil, divided

• 1 4-to 2.0kg chicken, excess fat removed from cavity

Preheat oven to 204°C. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon 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 74°C 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 and discard. Serve chicken with pan juices alongside.

Avvertenza

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