Sheet Pan Chicken with Summer Succotash

Serves 4 · 20 min prep · 45 min cook

Ingredients

• 2.5 lb bone-in skin-on chicken thighs
• 3 cups fresh corn kernels
• 2 cups lima beans, frozen or fresh
• 2 cups cherry tomatoes
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 medium zucchini, diced
• 1 medium red onion, wedges
• 1/2 cup fresh basil leaves
• 5 garlic cloves, smashed
• 1/4 cup olive oil
• 1.5 tsp smoked paprika
• 1 tsp dried thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• for serving lemon wedges

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup and even browning.
2. 2Pat the chicken thighs very dry, then rub all over with olive oil, smoked paprika, thyme, salt, and black pepper so the skin seasons deeply.
3. 3Arrange the chicken skin-side up on one side of the sheet pan, leaving space between pieces so air circulates and the skin crisps.
4. 4Toss the corn, lima beans, cherry tomatoes, both bell peppers, zucchini, red onion wedges, and smashed garlic with the remaining olive oil, salt, and black pepper.
5. 5Spread the vegetable mixture in a single layer on the open half of the pan, tucking garlic cloves among the pieces for roasted sweetness.
6. 6Roast for 25 minutes, then carefully flip or stir the vegetables and rotate the pan; continue roasting another 15 to 20 minutes until the chicken reaches 175°F at the thickest point and the skin is deep golden and crackling.
7. 7Transfer the chicken to a platter to rest. Scatter the fresh basil over the hot succotash, add the butter and apple cider vinegar, and toss gently so the tomatoes burst and coat everything in a bright, glossy sauce.
8. 8Taste the succotash and adjust salt if needed; the mix should taste sweet from the corn, tangy from the vinegar, and herbaceous from the basil.
9. 9Nestle the rested chicken back onto or beside the succotash on a large serving platter so everyone can help themselves family-style.
10. 10Squeeze fresh lemon over the whole platter just before serving to wake up the summer flavors and cut the richness of the chicken skin.