Roast Chicken with Grapes

1 chicken (3 ½ to 4 lb.)
1 tsp. salt
Pepper to taste
1 tsp. oregano
¼ tsp. garlic, minced
4 T. butter
Juice of 2 lemons
2 c. seedless green grapes
2 T. honey
3 T. dry white wine
3 T. sherry

Wash chicken and dry. Mix together salt, pepper, ½ teaspoon oregano, and garlic and rub the surface and cavity of
chicken with these seasonings. Melt 3 tablespoons of butter in a roasting pan and roll chicken in the butter, turning to
coat all sides. Place chicken breast-side-down and roast at 425 degrees for 25 to 30 minutes until lightly browned.
Reduce heat to 325 degrees and roast 1 hour longer or until tender. Pour lemon juice over chicken; cover and let stand
10 minutes.

Meanwhile, melt 1 tablespoon butter in saucepan. Add grapes and shake pan until coated. Add honey, white wine and
sherry and heat just until blended; cover pan and let stand a few minutes. Remove chicken to a hot platter and sprinkle
with remaining ½ teaspoon oregano. Skim fat from pan drippings and stir in 1/3 cup water; bring to a boil and serve in a
sauce boat. Scoop out grapes with slotted spoon and arrange around chicken.