Oven-Roasted Chicken with Grapes

• 2 pounds skin-on, bone-in chicken breasts
• ½ teaspoon five-spice powder or ¼ teaspoon ground cinnamon

Fine sea salt, freshly ground black pepper

• 2 teaspoons olive oil
• 6 shallots, quartered
• 6 sprigs thyme
• 1 large bunch red grapes on the stem (about 12 ounces)
• 1 tablespoon white wine vinegar

1. Preheat oven to 425°. Season chicken on both sides with five-spice powder, salt, and pepper.
2. Heat oil in a large ovenproof skillet over medium-high. Blot chicken with paper towels and add to skillet skin side down; add shallots. Cook chicken, undisturbed, until browned and crisp, about 5 minutes; turn shallots frequently to brown on all sides while chicken cooks. Turn breasts over and add thyme and grapes. Add vinegar and ¼ cup water to deglaze skillet. Season with salt and pepper.
3. Transfer skillet to oven and roast until chicken is cooked through and grapes just start to wrinkle, about 8 minutes. Serve chicken with roasted grapes and shallots alongside and any pan juices spooned over.