Chicken, Corn and Zucchini

Name: Chicken, Corn and Zucchini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
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

(2)

Recipe by ellie_

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

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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