Chicken, Corn and Zucchini |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A great way to use up garden corn and zucchini to make a complete chicken meal. Although I haven't made this dish yet I am planning on making it soon. Recipe source: local newspaper. Ingredients:
2 tablespoons olive oil |
1 teaspoon dried thyme |
1 1/2 teaspoons salt, divided |
1/2 teaspoon black pepper, divided |
4 zucchini or 4 yellow squash, quartered, crosswise |
2 onions, quartered |
4 ears corn, quartered, crosswise |
8 green onions |
4 chicken drumsticks or 4 chicken thighs |
Directions:
1. Preheat oven to 425°F.
2. In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
3. Shake well and set aside.
4. In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
5. In a bowl, coat corn and green onions with remaining oil mixture.
6. On the rack in the broiler place chicken.
7. Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
8. Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
9. Roast for 25- 30 minutes, turning both occasionally.
10. Add corn and green onions to vegetable pan.
11. Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.
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