Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

foodandwine.com

joselle

1 (4-pound) whole chicken, cut into 8 pieces

4 teaspoons kosher salt

⅓ cup extra-virgin olive oil, divided

1 medium bunch red seedless grapes (about 2 cups), divided into small clusters

1 large garlic head, separated and cloves peeled (15 to 20 cloves)

1 (½-ounce) bunch fresh rosemary

¼ teaspoon black pepper

Directions at foodandwine.com

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