Categories: Meals

Ingredients

• 2 tbsp olive oil
• 4 skin-in chicken drumsticks
• 4 skin-in chicken thighs
• Kosher salt and black pepper
• 3 tbsp flour
• 12 garlic cloves (about 1 head)
• 2 lemons (finely grated zest of one, juice of both)
• 2 tbsp unsalted butter
• 1 lb frozen corn, thawed
• 3/4 cup milk
• 2 tbsp chopped fresh chives

Directions

1. Preheat heat oven 450. Heat the olive oil in a large ovenproof nonstick 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 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.

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