Lemon Garlic Chicken with Creamed Corn

Lemon Garlic Chicken with Creamed Corn


  • 2 Tbsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
  • 4 skin-on chicken drumsticks
  • 4 skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground pepper
  • 3 Tbsp flour
  • 2 lemons (finely grated zest of one, juice of both)
  • 2 Tbsp unsalted butter
  • 1 lb frozen corn
  • 3/4 cup whole mile
  • 2 Tbsp chopped fresh chives


  1. Preheat oven to 450 degrees.
  2. Heat Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large, non-stick, ovenproof skillet over medium-high heat.
  3. Sprinkle the chicken with 1/2 tsp. each salt and pepper and 2 Tbsp. flour.
  4. Add to the skillet and cook, turning until golden on all sides, about 5 minutes.
  5. Add lemon zest, and lemon juice and turn the chicken to coat.
  6. Transfer the skillet to the oven; roast the chicken until golden brown and cooked through about 20 minutes.
  7. Meanwhile, melt the butter in a medium saucepan over medium-high heat.
  8. Add the corn and 1/4 tsp salt and pepper; cook stirring occasionally until the corn softens, about 5 minutes.
  9. Stir in the remaining 1 Tbsp flour then add the milk and bring to boil.
  10. Reduce the heat to medium-low and simmer, stirring until thickened, about 5 minutes, Stir in the chives and season with salt and pepper.
  11. Divid the chicken among the plates and drizzle with pan juices. Serve with the creamed corn.

Image: Food Network

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