Lemon-Garlic Chicken With Creamed Corn

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    35 grams
  • Saturated Fat

    11 grams
  • Cholesterol

    158 milligrams
  • Sodium

    343 milligrams
  • Carbohydrate

    32 grams
  • Fiber

    4 grams
  • Protein

    37 grams


  • 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


Step 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. 

Step 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. 

Step 3

Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn. 

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