Lemon-Garlic Chicken With Creamed Corn
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 591
- Total Fat
- 35 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 158 milligrams
- Sodium
- 343 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
Ingredients
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
Directions
- 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.
- 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.
- Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.