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.

• Ready In: 1 hr
• Serves: 4

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.