Careme

Ingredients

• Chicken Drumsticks

  1 1/2 pounds (about 4–6 drumsticks) $3.49
• Bi-color Corn

  2 ears $0.79
• Organic Zucchini Squash

  8 ounces $2.77
• Olive oil

  2 tablespoons
• Cajun seasoning

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan. Cut the kernels from 2 ears Bi-color Corn, then halve and slice 8 ounces Organic Zucchini Squash into 1/2-inch pieces.
2. Pat 1 1/2 pounds Chicken Drumsticks dry, then coat them with 1 tablespoon olive oil, 1 1/2 teaspoons Cajun seasoning, and 1/4 teaspoon kosher salt. Arrange them on one side of the prepared pan.
3. Oven-roast the seasoned 1 1/2 pounds Chicken Drumsticks for 20 minutes.
4. Toss the prepared kernels from 2 ears Bi-color Corn and 8 ounces Organic Zucchini Squash with 1 tablespoon olive oil, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme. Flip the 1 1/2 pounds Chicken Drumsticks, spread the vegetables on the other side, and roast everything for 18–22 minutes, until the chicken reaches at least 165°F and the vegetables are browned.
5. Whisk 1 tablespoon apple cider vinegar with 1 teaspoon honey, then drizzle the mixture over the roasted vegetables. Rest the roasted Chicken Drumsticks for 5 minutes.
6. Divide the Cajun-roasted Chicken Drumsticks and corn-zucchini mixture between 2 plates, spooning any seasoned pan juices over the top.