Ingredients

• 1 1/4 pounds assorted seedless grapes (such as green, red, and black), cut into small clusters
• 6 large shallots (about 10 ounces), peeled, halved through root end
• 1 tablespoon chopped fresh thyme plus 6 large sprigs
• 2 tablespoons olive oil, divided
• 1 4-to 4 1/2-pound chicken, excess fat removed from cavity

Instructions

1. Preheat oven to 400°F. 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 165°F and grapes are shriveled, about 1 hour 10 minutes.
2. 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.