Lemon-Garlic Chicken With Creamed Corn

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

4 skin-on chicken drumsticks (about 1 pound)

4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)

Kosher salt and freshly ground pepper

3 tablespoons all-purpose flour 

12 cloves garlic (about 1 head)

2 lemons (finely grated zest of one, juice of both)

2 tablespoons unsalted butter

1 pound frozen corn, thawed

3/4 cup whole milk

2 tablespoons chopped fresh chives


  1. Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons 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 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon 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. 

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