Fresh corn roasted in chicken drippings from Deep Run Roots: Stories and Recipes from My Corner of the South (page 222) by Vivian Howard

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Notes about this recipe

  • metacritic on July 13, 2022

    Love this dish. It is dead-easy, requiring the shucking of corn, the scattering of kernels and thyme on a pan-sheet alongside a bit of salt and sugar, and laying gently browned chicken over the corn. Some kernels caramelize. Others roast gently under the chicken thighs, which obtain perfectly crisp skin. This is sheet-pan cooking at its finest. A perfect meal.

  • twoyolks on August 28, 2019

    The chicken was great but the corn burned for me.

  • Globegal on July 04, 2017

    The chicken was moist. Baked the corn by itself about 16 minutes longer. Not much got caramelized on the edges. This may have been due to my baking a fifth leg quarter on the corn since the package had five leg quarters. Only 3 legs would fit in my 12 inch cast iron pan so had to do it in batches. Fairly simple recipe & worthy results.

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