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']
Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.
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