Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F and line two rimmed sheet pans. Pat 1 1/2 pounds chicken drumsticks dry, season evenly with 2 teaspoons Morton kosher salt, and let stand for 10 minutes while preparing the glaze and vegetables.

2. 2.

   Make the jerk glaze by mixing:

   • 1 tablespoon extra-virgin olive oil
   • 2 teaspoons light brown sugar
   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 2 finely grated garlic cloves
   • 1 teaspoon ground allspice
   • 1 teaspoon dried thyme
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon ground cayenne
   • 1/2 teaspoon ground black pepper

   Coat the salted chicken thoroughly with the glaze and arrange it on one prepared pan.

3. 3.

   Toss the kernels from 2 ears bi-color corn with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon Morton kosher salt. Spread them on the second prepared pan.

4. 4.

   Roast the chicken and corn together for 20 minutes. Stir the corn and turn the drumsticks, then roast for 12 to 17 minutes more, until the corn is browned at the edges and the thickest drumstick reaches 175°F.

5. 5.

   While everything roasts, combine the fresh salsa ingredients:

   • 1 medium diced slicer tomato
   • 2 thinly sliced green onions
   • 1/4 cup chopped cilantro
   • 2 tablespoons lime juice

   Fold the hot roasted corn into the salsa.

6. 6.

   Rest the jerk chicken for 5 minutes. Divide the roasted corn salsa between two plates, arrange the drumsticks alongside it, and spoon any cooked pan glaze over the chicken.

Want more detail? See the temperature guide.