Chicken, Corn and Zucchini

“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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Shake well and set aside.
  4. In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
  5. In a bowl, coat corn and green onions with remaining oil mixture.
  6. On the rack in the broiler place chicken.
  7. Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
  8. Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
  9. Roast for 25- 30 minutes, turning both occasionally.
  10. Add corn and green onions to vegetable pan.
  11. Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.

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