Provencal roasted chicken with grapes

Grind fennel seed, bay leaf, black pepper and juniper berries to a fine powder in a coffee grinder or mortar and pestle; mix with salt.

Heat a cast iron pan. Pat the chicken dry and season both sides generously with the rub.

Heat a little olive oil in the pan until wisps of smoke appear.

Lay the chicken skin side down without crowding the pan and cook undisturbed five to eight minutes until the skin renders very crisp.

Take the chicken out, turn it skin side up, and drain excess fat from the pan, leaving a little.

Add the shallots and garlic cloves and toss in the fat until they take on some color.

Add the white wine, the olives and the rosemary.

Hook the rosemary skewers through the chicken and set it on top in the pan.

Add the grape clusters.

Roast at 350 degrees about 30 minutes, until the grapes start to blister; plate with the pan sauce.