| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
YUM! I followed recipe with a small twist since I was not doing the corn…Started roasting some Brussels sprouts in a 435 (tossed with olive oil, s/p) about 15 minutes before I was ready to put the chicken in the oven. After browning chicken, I placed the garlic and a rosemary sprig in the pan with sprouts, stirred the lemon zest/juice into the skillet with a good amount of broth. I place the chicken atop the garlic and poured sauce all over and placed in oven for 20 minutes. Beautiful flavors and the Brussels paired so well with this sauce.
Made this lemon garlic chicken tonight! My daughter hates chicken but I made her try it! She devoured it! Thank you for this recipe! I swear this was the best chicken I have ever had! Just awesome and FULL OF FLAVOR!
After my husband’s first bite he said, “Amazing! Where is this recipe from? Make sure to save it.” My son doesn’t really like to eat fresh corn off the cob. He said,
“Mom. I like corn this way best.” I didn’t change anything in the recipe. I don’t always take the time to enter comments on the recipes I try, but this was really good and I know I will make it again. (Love it when my family all likes a recipe!)
Wonderful, easy meal! A bit too much lemon for my family but that’s personal taste. The technique and cooking time were perfect. This was my first at creamed corn, used 2% that we had on hand and everyone enjoyed.
This meal was phenomenal! We absolutely loved it! After cooking the chicken in the skillet, I transferred the chicken to a baking dish because I made a double batch and did not have two ovenproof skillets; it still turned out wonderful! Also, I replaced the whole milk with the same amount of original soymilk because I have a severe milk allergy, and it tasted amazing! It was my first time to ever have creamed corn, and I loved it! The pairing of the flavors in the chicken with the flavors in the corn was perfection! This will definitely be a new go-to meal for my family!
This recipe is supreme and one that I have gone back to several times! The creamed corn is a cinch to make and delicious. I used 2% milk and a bag of golden and white corn mix. I have to tell you my family, who happens to be very picky, ate every bit of this meal. We also had a green salad on the side!
So good and very economical. I transfered the chicken to a pan as my skillet wasn’t large enough to hold everything, then added a bit of chicken broth to really stretch the sauce. Awesome!
Great recipe. Made it several times already and will keep it for sure. I don’t like to use oven during the summer when it is hot and a/c is working non-stop. So, tried to make it in skillet. It was good too.
Tasty and simple. note: I added some chicken broth just before sticking the skillet into the oven, just to give it some liquid. Also left the lemon halves in the skillet while roasting
This was fabulous. I cooked the chiken in lemon flavored olive oil and the zesty lemon taste is beyond description. I put fresh spinach under the chicken in the oven. I had a wonderful full meal of chicken, corn, spinach.