Paleo Balsamic Roasted Chicken With Oregano & Grapes

Photo and Recipe (slightly adapted) by Gnom Gnom

Ingredients:

½ vanilla bean, sliced lengthwise
2 Tbsp. Teaoli Extra Virgin Olive Oil
(Blood Orange, Butter, Cayenne, Chipotle, Eureka Lemon, Herbs de Provence, Tuscan, Wild Rosemary, Wild Mushroom & Sage, etc.
1½ Tbsp. Teaoli Balsamic Vinegar
(Black Cherry, Dark Chocolate, Espresso, Maple, Pomegranate, Red Apple, Tangerine, Vanilla, etc.)
4 cloves garlic, thiny sliced lengthwise
¼ tsp. kosher salt
4 chicken pieces, bone in and skin on
120mL dry white wine
2 tsp. honey
1 tsp. molasses
5 medium shallots, peeled and quartered lengthwise
¾ lb. red seedelss grapes
½ orange, very thinly sliced crosswise
1 Tbsp. fresh oregano leaves

Preparation:

In a small bowl, mix together vanilla seeds, scraped bean, olive oil, balsamic vinegar, garlic, and salt. Pour marinade over chicken pieces, cover with cling film, and refrigerate overnight. To prepare, preheat oven to 350°F/180°C. In a separate bowl, mix together white wine, honey, and molasses, combining thoroughly. Arrange chicken in a roasting pan, with shallots, grapes, and orange slices surrounding in a single layer. Scatter oregano leaves over everything and roast for 50 minutes, basting often. Remove from oven and allow chicken to roast for ten minutes prior to serving.