Sunday, September 1, 2013

Baked Chicken over Oven Roasted Cream Corn with Tomatoes & Zucchini

Corn is sweet, creamy and decadent and when cut from the cob and baked with herbs and other summer veggies, it makes a beautiful and flavorful side dish. The cob is full of "milk" that makes an incredibly creamy sauce full of sweet, summer flavor. I cut oregano, chives and basil right from my back yard, added lots of salty manchego and some fresh tomatoes & zucchini to make this wonderful and easy side dish. You throw everything into a large baking dish and your work is done! Its healthy, flavorful and uses up all the overflowing amounts of tomatoes, zucchini and corn that are in your garden or in your fridge during August. I chose chicken thighs because they are fatty and can stand up to the 60 minute roasting time, without drying out. The fattiness is also an amazing contrast to intense sweetness of the corn, amazing!

This recipe serves 6.
Adapted from Ree Drummond's recipe.


6 farm raised chicken thighs, skin on, bone-in.

1 Tbsp bacon fat, melted, olive oil or butter can be substituted.

8 Ears non-GMO corn, cut from the cob and cobs reserved.

1 Pint organic cherry tomatoes, cut in half.

1 organic onion, diced.

1 Small organic zucchini, diced.

1/4 Cup pasture raised half & half

1 Sprig organic oregano, leaves only, chopped.

10 Organic basil leaves, chopped.

1 Bunch organic chives, chopped.

2 Cloves organic garlic, minced or grated.

1/2 Cup manchego, shredded, parmesan can be substituted.

3 Tbsp pasture raised butter, cut into small chunks.

Sea salt & fresh ground pepper, to taste.


Preheat oven to 400 degrees F.

Place the corn, zucchini, tomatoes, onions, garlic, herbs, cheese and 1/2 & 1/2 in a large baking dish. Take the corn cobs and scrape them with the back of a knife, this will release a creamy "milk." Scrape the milk into the baking dish. Sprinkle with salt and pepper, mix everything to combine. Top the mixture with the pieces of butter all over.

Rub the chicken thighs with the bacon fat and sprinkle with salt and pepper on both sides. Place them on top of the corn mixture.

Bake for 45-60 Minutes or until the chicken is deeply browned and crispy and the corn is bubbling and creamy like mac and cheese. Remove and let cool for 10 minutes before serving.

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