Chicken, Corn and Zucchini

"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."
 
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Ready In:
1hr
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 425°F.
  • In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Shake well and set aside.
  • In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
  • In a bowl, coat corn and green onions with remaining oil mixture.
  • On the rack in the broiler place chicken.
  • Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
  • Roast for 25- 30 minutes, turning both occasionally.
  • Add corn and green onions to vegetable pan.
  • Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.

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Reviews

  1. 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.
     
  2. The veggies were very good, though they needed more time. Next time I'll put the corn in earlier. Thanks for the recipie!
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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