- 1 lb cipolline onions
- 4 Tbsp butter, at room temperature
- 2 cloves garlic, finely chopped
- 2 tsp chopped fresh thyme leaves
- 1 (5 lb) whole fryer chicken
- 4 Tbsp olive oil, divided
- Salt and freshly ground pepper
- 1 lb seedless red grapes, in small bunches
- 4 Tbsp balsamic vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp chopped fresh thyme
- 1 cup low sodium chicken broth
Preheat oven to 375°.
Bring a medium pot of salted water to boil over high heat. Add onions, and cook until just tender, about 5 minutes. Transfer to a colander, rinse with cold running water until cool enough to handle. Cut off stems, peel onions, and set aside.
In a bowl, combine butter, garlic, and thyme. Pat chicken dry with paper towels. Spread half the butter under skin of 1 breast. Repeat with remaining butter under skin of other breast and both thighs. Drizzle 2 tablespoons oil over bird and spread evenly with hands. Liberally season with salt and pepper, place on a rack in a roasting pan, and roast for 30 minutes.
In a bowl, combine onions, grapes, the remaining 2 tablespoons oil, vinegar, mustard, and thyme. Season with salt and pepper.
Remove chicken from oven, sprinkle onion-grape mixture over bottom of pan. Add broth to pan and return chicken to oven to roast until an instant-read thermometer registers 165°, about 30 minutes longer. Transfer chicken to a cutting board with a well, cover loosely with aluminum foil, and let rest, about 10 minutes. Cut chicken into 8 pieces and place on a serving platter. Transfer onion-grape mixture to a bowl and serve with chicken.