- 4
- 35 mins
- 40 mins
Ingredients
- 2 Tbsp extra-virgin olive oil
- 4 skin-on chicken drumsticks (about 1#)
- 4 skin-on, bone-in chicken thighs (about 1 1/2#)
- Kosher salt and freshly ground pepper
- 3 Tbsp all-purpose flour
- 12 cloves garlic (about 1 head)
- 2 lemons (finesly grated zest of one, juice of both)
- 2 Tbsp unsalted butter
- 1 lb frozen corn, thawed
- 3/4 cup whole milk
- 2 Tbsp chopped fresh chives
Preparation
Step 1
1. Preheat the oven to 450. Heat the olive oil in a lg nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 tsp each salt and pepper, and 2 Tbsp flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.
2. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 tsp each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 Tbsp flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.
3. Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.