Lemon-Garlic Chicken With Creamed Corn

• 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

1. Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat.
2. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour.
3. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes.
4. Add the garlic, lemon zest and lemon juice and turn the chicken to coat.
5. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.
6. Meanwhile, melt the butter in a medium saucepan over medium-high heat.
7. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes.
8. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil.
9. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes.
10. Stir in the chives and season with salt and pepper.
11. Divide the chicken among plates and drizzle with the pan juices.
12. Serve with the creamed corn.
13. Per serving: Calories 591; Fat 35 g (Saturated 11 g); Cholesterol 158 mg; Sodium 343 mg; Carbohydrate 32 g; Fiber 4 g; Protein 37 g
14. Photograph by Antonis Achilleos

extravirgin olive oil, skinon, skin, kosher salt, allpurpose, garlic, lemons, unsalted butter, corn, milk, fresh chives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-chicken-with-creamed-corn-recipe.html (may not work)