Instructions: Inside the chicken cavity, place half of one onion, 1/4 cup grapes, the lemon quarters, parsley and thyme.

Truss chicken and place on roasting rack in roasting pan. Bake at 450 degrees for 15-20 minutes, or until bird is just browned. Place potatoes, carrots and squash around chicken in roasting pan; return to oven. Bake at 400 degrees for 45-55 minutes, or to an internal temperature of 180 degrees on a meat thermometer and juices run clear.

Baste chicken and vegetables every 15 to 20 minutes. Let stand 10 minutes.

Place chicken on serving platter surrounded by vegetables and grapes. Garnish each serving with grape clusters.

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