Chicken with grapes in the oven

Ingredients:

• 280 gr. couscous (about 1 and 1/4 cups)
• 2 tsp. Provencal herbs or Italian seasoning
• 2 cups red or white seedless grapes, halved
• 1/4 cup extra-virgin olive oil
• 1 chicken weighing 1.8 kg, cut into 12 pieces
• 1 medium red onion, sliced ​​into wedges

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 230°C.
2. Cook the couscous according to package directions, without oil. Fluff it with a fork and toss with 2 tablespoons of olive oil, season with salt and pepper to taste. Cover and keep warm.
3. Meanwhile, place the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, herbes de Provence, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Arrange the chicken skin-side up on the baking sheet and roast until the skin begins to brown, about 15 minutes.
4. Remove the pan from the oven and add the grapes. Continue baking until the chicken is golden brown and the grapes are tender, another 15-20 minutes. Divide the chicken, onions, and grapes among plates and drizzle with the sauce from the pan. Serve with couscous.