Rating: 3.5 stars
54 Ratings
  • 5 star values: 16
  • 4 star values: 18
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 6

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Credit: Christopher Baker

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

  • 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.

Nutrition Facts

798 calories; fat 37g; saturated fat 12g; cholesterol 183mg; sodium 1161mg; protein 54g; carbohydrates 64g; sugars 15g; fiber 6g; iron 6mg; calcium 105mg.
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