ROAST CHICKEN WITH GRAPES

 

1 10-ounces box couscous (about 1 1/4 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium res onion, cut into wedges
2 teaspoons herbes de provence or italian seasoning
2 cups red or green seedless grapes, halved



1. Position a rack in the upper third of the oven and preheat to 450°. Cook the couscous as the label directs, ommiting any oil or butter.
Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm.
2. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 teblespoons olive oil, the herbes de provence, 1 1/2 teaspoons salt and 1/2 teaspoons pepper. Arrange the chicken skin-side uo and roast until the chicken begins to brown, about 15 minutes.
3. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chickin is golden brown and the grapes are soft, 15 to 20 more minutes.
4. Divide the chiken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous

serves 4 persons