Roast chicken with grapes

1 chicken roaster, about 4:56 pounds1 lemon, cut thin wedgesSalt and taste1 onion pepper, peeled, cut into eight large bunches of grape wedges1 seedless (about 3 cups) some sprigs of fresh rosemary, thyme, Sage and tarragon2 cups of white wine (can substitute chicken broth) olive oil
1 Let chicken rest at room temperature (70 F) for at least an hour so it is close to room temperature before roasting.
2 Preheat oven to 450 f. Pat dry chicken. Rub chicken inside and out with olive oil. Sprinkle inside and out with salt and pepper. Remove about a cup of grapes from their stems and cut in half. Insert the grapes in the cavity. Add a couple onion wedges into the cavity, along with a few sprigs of fresh herbs. It is not necessary to remove Rosemary from its stem. Add a few wedges of lemon to the cavity.

3 Lines to the bottom of a baking dish with sliced onion and lemon wedges. Place the chicken on a roasting rack on tray, on the top of the lemon wedges and onion, breast side down. (Alternatively you can place the chicken in the Pan, resting directly on onions, in which case the breast meat is stewing in fruit juices, roasting instead.)
Place the sprigs of herbs and lemon slices between the wings and body of chicken. Organize any remaining lemon wedges, grapes and herbs.

4 Roast to 450 F for 25 minutes. Then baste with a cup of wine and reduce the heat to 400 F. Bake for 30 minutes and baste with the 2° cup of wine. Cook for another 10-20 minutes (depending on the size of the chicken) until the juices Run clear (not pink) when a knife-tip is inserted into the thigh of chicken, or when the temperature reading to a meat thermometer inserted deep into the thigh, law 160 F.
5 Remove the roast from the oven and cover with foil. Let stand for 15 minutes. The internal temperature of the chicken will continue to rise.


6 Carve the chicken. Turn the chicken so that both maternal side on a carving Board. Before separating the leg (thigh and leg) from the body. Then cut the wings. Make a cut down the breast bone. Continue to cut on one side of the breast bone, the breasts away from the carcass, follow the curvature of the ribcage, as you cut cutting. Repeat the other side. Slice the breasts transversely to serve. Arrange the pieces on a platter, surrounded by grape and caramelized onions from the roasting pan. Pan sauce spoon over chicken pieces and serve.
Serve with rice or egg noodles.

Yield: Serves 4-5.