Fall chicken with grapes and shallots

If you try to buy and cook locally produced food and happen to live in, say Boston, or Stockholm or Paris, you know that, come fall,  you have to become a bit creative about fruits & vegetables. Here is a good recipe that you can make until the first frost.

Mix seedless grapes (I like to mix different colors), shallots cut in quarters, thyme (fresh if you have it), olive oil and salt & pepper in an oven-safe dish. Add the chicken breasts skin side up (rub the skin with a bit of oil) and put in the oven at 450F (230 C) for about 35 minutes, until inside temperature reaches 160 F (70 C).