Chicken, Corn and Zucchini
- Ready In:
- 1hr
- Ingredients:
- 9
- 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
- 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
-
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.
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<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>