Chicken, Corn and Zucchini

Total Time
Prep 20 mins
Cook 40 mins

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 Nutrition


  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.
Most Helpful

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.

Barb Gertz September 30, 2003

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

LisaA June 25, 2004