Tomato Corn & Basil Sheet Pan Chicken

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 2 lb (about 6) bone-in skin-on chicken thighs
• 3 cups (from 4 ears) fresh corn kernels
• 2 pints cherry tomatoes
• 2 bell peppers (red and yellow)
• 1 medium red onion
• 3/4 cup packed leaves fresh basil
• 4 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 fresh lemon
• 1/3 cup grated Parmesan cheese

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the chicken thighs very dry with paper towels so the skin can crisp.
2. 2Cut the bell peppers into 1-inch chunks and the red onion into wedges. Mince the garlic. In a large bowl, toss corn kernels, cherry tomatoes, peppers, onion, and garlic with most of the olive oil, smoked paprika, oregano, salt, and black pepper until everything is evenly coated.
3. 3Spread the seasoned vegetables in a single layer on the prepared sheet pan, leaving a few open pockets for the chicken. Nestle the chicken thighs skin-side up among the vegetables and brush the remaining oil over the skin. Season the tops lightly with a pinch more salt and pepper.
4. 4Roast on the middle rack for 25 minutes. The chicken skin should begin to turn golden and the tomatoes will start to blister and release juices that mingle with the corn.
5. 5Rotate the pan, spoon some of the pan juices over the chicken, and continue roasting another 15 to 20 minutes until the chicken reaches 165°F at the thickest part, the skin is deeply golden and crisp, and the vegetables are caramelized at the edges.
6. 6Remove the pan from the oven and let it rest 5 minutes so the juices settle. Meanwhile, roughly chop or tear the fresh basil and cut the lemon into wedges.
7. 7Scatter the basil over the hot pan so it wilts slightly in the residual heat and perfume the whole dish. Sprinkle grated Parmesan across the vegetables and chicken.
8. 8Squeeze fresh lemon juice over everything just before serving. Bring the sheet pan straight to the table for a casual weekend dinner; scoop chicken and a generous pile of tomato-corn mixture onto each plate.