Preheat oven to 425˚F.
In a large, shallow roasting pan, dress chicken and sausages with about 1 tablespoon of EVOO. Season with chopped rosemary, thyme, salt and pepper.
Toss the potatoes, shallots and black grapes with remaining EVOO, salt and pepper and add to the roasting pan. Bundle the rosemary and thyme sprigs and toss them in the pan as well. Roast 45-50 minutes until the meat juices run clear and the chicken skin and sausage casings are crispy.
To serve, arrange meat, sausage, potatoes, shallots and grapes on dinner plates and garnish with pan juices and balsamic drizzle.