Pour the olive oil on top of the chicken and rub it all over.
Sprinkle the chicken with salt and pepper.
Place the grapes, olive, shallots, and potatoes in the bottom of a roasting dish. Add 1 1/2 cups of chicken broth and 1 1/2 cups of white wine in the roasting dish.
Place the chicken, breast side up, in the roasting pan.
Bake for 1 hour. Add the remaining wine and chicken broth and stir the vegetables. Return to oven for an additional 30 minutes to 1 hour or until the chicken is completely cooked through.
Remove from oven and transfer the chicken to a cutting board. Slice the chicken and serve with the potatoes, olives, and grapes. Top with fresh rosemary.