Sheet-Pan BBQ Chicken with Corn & Garlic Bread

What You Get

Corn

BBQ marinated chicken drumsticks

Par-baked baguettes

Garlic

Herb butter

What You'll Need

Salt and freshly ground pepper

Olive oil

Grated Parmesan cheese (optional)

Step 1

Preheat the oven to 425°F. Line a sheet pan with foil or parchment.

Step 2

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 25 minutes.

Step 3

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.

Step 4

When the chicken and corn are ready, transfer to plates and serve with the garlic bread on the side.