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Chicken with Roasted Grapes and Shallots
- 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:View on Epicurious
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