Chicken, Corn and Zucchini

ellie_'s Note:

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.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Barb Gertz]

This is very good though I made a couple of changes. I marinated the chicken thighs in some of the oil mixture(Used more olive oil & thyme added a little garlic powder) baked them with some red potatoes cut in chunks. Then added the rest of the marinated veggies, also added a small eggplant. Yum. This made a delicious meal.

[LisaA]

The veggies were very good, though they needed more time. Next time I'll put the corn in earlier. Thanks for the recipie!