Sweet corn gets extra delicious flavor from roasted chicken.
- Makes: 4 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Difficulty Rating: Intermediate
- Recipe Created By: Vivian Howard
- Heat oven to 400 degrees, and season both sides of the chicken with 2 teaspoons salt and 10 turns of the pepper mill.
- In a 12-inch skillet, heat the vegetable oil over medium heat until it shimmers if you shake pan gently. Add the chicken, skin-side down, to the pan and let it begin to brown slowly. You do not want the oil smoking, volatile and wild. It should sound like a gentle rendering of fat and caramelizing of skin.
- As the legs are browning, toss the corn with the remaining salt, black pepper and sugar. Spread it out on a 13-by-18-inch sheet tray with no more than a 1-inch rim. The corn should reach to the edges and be in a ½-inch layer. Put the 4 sprigs of thyme on top of the corn to mark the spot where you plan to lay the chicken. The legs should be spread out on the baking sheet with an inch or two separating each one from its companions.
- Once skin is golden brown, take it out of the skillet and lay it, flesh-side down, on the corn. Slide the sheet pan onto the middle oven rack and roast for 45 minutes.
- When you remove the pan from the oven, the corn should be cooked inconsistently over the pan. The edges will be dry and caramelized and the corn underneath chicken will be juicy and fragrant.
- Remove the leg quarters. Set them aside and discard the thyme. Using a spoon or spatula, stir all the corn together and serve under the chicken.