Summer Roast Chicken with Corn & Herb Salad
www.foleyfoodandwinesociety.com
Summer Roast Chicken with Corn & Herb Salad paired with a chilled glass of Chardonnay, it’s a meal that feels both relaxed and elevated.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foleyfoodandwinesociety.com.
Cooking tools:
- Instant-read thermometer
- Cast iron skillet
- Grill
- Microplane
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Measuring spoon
- Measuring cup
- Paper towel
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
- 3 ears of fresh corn, grilled or boiled, kernels cut off
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil or parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt
- pepper
- Optional: sprinkle of crumbled feta
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