Roast Chicken With Honey, Grapes, Rosemary And Thyme

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup honey
• 1 cup white wine
• 2 tablespoons kosher salt
• freshly ground black pepper
• 3 cloves garlic, peeled & smashed
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 5 pounds roaster chicken
• 2 cups red seedless grapes, divided

1. Assemble the marinade: combine all ingredients except for chicken and grapes in large zippered bag. Make sure the salt dissolves. Add chicken to bag, carefully squeezing out all of the air, so that the marinade thoroughly covers the bird. Place in a plastic container, then the fridge overnight or for up to a day.
2. When you're ready to roast, turn the oven to 450u0b0. I use a cast iron skillet, but a roasting pan will do just fine. Place 1 cup grapes in bottom of skillet or pan, then the marinated bird, one breast side up. Roast at 450u0b0 for 15 minutes. After 15 minutes, turn bird to other breast side and roast for 15 minutes. Turn bird breast side down for 15 additional minutes. Finally, roast the bird breast side up for 30 minutes or until a meat thermometer placed into the thickest part of the breast reads 165u0b0.
3. When chicken is ready, place on platter and let rest for a few minutes. Pour liquid in bottom of pan into a degreasing cup. Stir remaining 1 cup grapes into the degreased liquid and spoon onto platter around the bird. Garnish with sprigs of rosemary and thyme.

olive oil, red wine vinegar, honey, white wine, kosher salt, freshly ground black pepper, garlic, rosemary, thyme, chicken, red seedless grapes

Taken from food52.com/recipes/19345-roast-chicken-with-honey-grapes-rosemary-and-thyme (may not work)