(Wheat-free, Gluten-free, Dairy-free, Allergen-free)

4 lbs. chicken pieces (breasts, thighs), bone-in, skin-on
2 large cloves garlic, minced
1 large shallot (both halves), minced
1 Tbsp. fresh thyme leaves, chopped
3 Tbsp. fresh lemon juice
3 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
freshly ground pepper
3 tsp. sumac
1 lb. seedless black grapes, cut into clusters of about 8 grapes each
2 Tbsp. brown sugar
2 Tbsp. extra virgin olive oil
2 Tbsp. white wine

Wash chicken pieces and pat dry with paper towels. Combine garlic, shallot, thyme, lemon juice, 3 Tbsp. olive oil, kosher salt, and pepper to taste. Put chicken in a gallon size zip-lock freezer bag. Pour in marinade. Seal bag and toss to coat chicken on all sides. Refrigerate overnight, tossing the bag several times to redistribute the marinade. When ready to cook, preheat oven to 400 degrees. Lay out chicken in a single layer in a large baking dish. Sprinkle sumac evenly over chicken. Roast in center of oven 30 minutes. Meanwhile, wash and dry grapes. Combine brown sugar, 2 Tbsp. olive oil, and white wine. Whisk. Add grape clusters and gently toss to thoroughly coat grapes. After chicken has roasted 30 minutes, remove from oven, baste, and distribute grape clusters amidst the chicken. Pour remaining sugar/olive oil/wine sauce over grapes. Cook another 30 minutes, until chicken is a lovely golden brown, and juices run clear when chicken is pierced with a skewer. Makes 4-6 servings.