Roasting pre-marinated chicken breast with peak-season sweet corn is a one-pan wonder with barely any cleanup. Serve with garlic bread on the side for a simple summer supper.
Makes 2 servings
15 minutes active time
30 minutes total time
Note: The chicken may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: milk, wheat.
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What You Get
BBQ marinated chicken breast (see note below)
What You'll Need
Salt and freshly ground pepper
Grated parmesan cheese (optional)
Preheat the oven to 425°F. Line a sheet pan with foil or parchment. Set the herb butter on the counter to soften.
Shuck the corn, removing the husks and silk, and cut the cobs into 2 or 3 pieces, depending on size. Remove the chicken from the packaging and season with salt. Arrange the chicken on the prepared pan with the corn. Drizzle the corn with 1 tablespoon olive oil; season with salt and pepper. Transfer the sheet pan to the oven and bake until the chicken is no longer pink at the center and the corn is tender, about 30 minutes. Let the chicken rest for at least 5 minutes before slicing across the grain.
Meanwhile, split the baguettes in half lengthwise. Mince 2 or 3 cloves of garlic. Spread the inside of the baguettes with the herb butter, sprinkle with the garlic, and dust with Parmesan, if you have any on hand. Wrap in foil and bake until the bread is warmed through and the butter is melted, 8 to 10 minutes. Keep warm until ready to slice and serve, or tear off pieces at the table.
When the chicken and corn are ready, transfer to plates and serve with the garlic bread on the side.