Chicken Thighs with Sweet Corn & Green Bean Succotash

When you’re winding down a summer of saucy barbeques, fresh succotash is a welcome relief. Toss sweet veggies with a flavorful butter to make a light side for weeknight chicken thighs.

What You Get

Green beans

Zucchini

Marinated chicken thighs (see note below)

Corn

Cooked barley

Basil-coriander butter

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 15 minutes 

Total Time: 45 minutes 

Step 1

Preheat the oven to 475°F. Set out a large cast-iron skillet or ovenproof pan, or line a sheet pan with foil.

Step 2

Trim the green beans and cut them into thirds. Trim the zucchini and cut it in half lengthwise. Pile the green beans and zucchini on the pan, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and toss to coat.

Step 3

Remove the chicken from the packaging, and add it skin-side up, nestling it into the vegetables. Transfer the pan to the oven and roast until the vegetables are tender and the chicken is golden brown and its juices run clear when pricked with a knife, about 35 minutes.

Step 4

Meanwhile, shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion.

Step 5

When the chicken and vegetables are ready, transfer the chicken to plates and let rest for a few minutes. Add the corn kernels, barley, and basil-coriander butter to the vegetables in the pan, stirring so the butter melts and coats everything. Return the pan to the oven just to warm through, 5 minutes.

Step 6

Spoon the barley and vegetables onto plates, top with the chicken thighs, and serve warm.

Contains: milk, wheat.

Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them 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.