Preheat oven to 400°. Take chicken out of the refrigerator and let stand for up to 30 minutes to bring to room temperature. Sprinkle with salt.

Heat 1 1/2 T of the olive oil in a large overproof skillet until sizzling hot. Add the chicken, skin side down and cook for 10 minutes without moving it. Remove from heat, and place the chicken on a plate.

Add the grapes, garlic and rosemary to the pan. Stir, scrapping up any browned bits. Place the chicken skin side up back into the pan within and on top of the grapes. Drizzle with the remaining olive oil, and place in the oven.

Cook for 22-25 minutes depending on the size of your chicken breasts. Take out of the oven. A meat thermometer placed into the thickest part of the breast should read 155°. Let stand for 10 minutes and serve.