Christopher Baker
Hands-On Time
20 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Heat oven to 425° F. Cook the rice according to the package directions.

Step 2

Meanwhile, heat the oil in a large skillet over medium-high heat.

Step 3

Season the chicken with ½ teaspoon each salt and pepper. Cook the chicken, in 2 batches, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet; reserve the skillet.

Step 4

Roast the chicken, skin-side up, until cooked through, 12 to 15 minutes.

Step 5

Add the grapes and thyme to the drippings in the skillet and cook, tossing occasionally, until the grapes begin to burst, 5 to 7 minutes.

Step 6

Meanwhile, fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the green beans in the basket, cover, and steam until tender, 5 to 7 minutes; drain and return to the pot. Toss with the butter. Serve with the chicken, rice, and grapes.

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