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Roast Chicken with Grapes
- 1 roasting chicken, about 4 to 5 pounds
- 1 lemon, cut into thin wedges
- Salt and pepper to taste
- 1 onion, peeled, cut into eight wedges
- 1 large bunch of seedless grapes (about 3 cups total)
- A few sprigs of fresh rosemary, thyme, sage, and/or tarragon
- 2 cups of white wine (can substitute chicken stock)
- Olive oil
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