Chicken with Roasted Grapes and Shallots

This is an incredibly simple recipe
with an impressive payoff.
Golden roasted chicken is dressed up
with beautiful bunches of sweet grapes.

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

Directions:
Preheat oven to 400 degrees 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.
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.