Tuesday, June 12, 2012

Healthy Meal of the Week

Hey everyone!  How’s everyone’s week going so far?  I hope it’s going good.  This week’s Healthy Meal is “Lemon-Garlic Chicken with Creamed Corn” from the June 2012 issue of Food Network.  I thought it was okay, I’m not a big chicken fan.  Scarlett liked it a lot though.  I hope you all check it out below!


2 tablespoons extra-virgin olive oil
4 skin-on chicken drumsticks (about 1 pound)
4 skin-on bone-in chicken thighs (about 1 ½ pounds)
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
12 cloves garlic (about 1 head)
2 lemons (finely grated zest of one, juice of both)
2 tablespoons unsalted butter
1 pound frozen corn, thawed
¾ cup whole milk
2 tablespoons chopped fresh chives


1.  Preheat oven to 450°.  Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat.  Sprinkle the chicken with ½ teaspoon each salt and pepper, and 2 tablespoons flour.  Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes.  Add the garlic, lemon zest and lemon juice and turn the chicken to coat.  Transfer the skillet to the oven, roast until the chicken is golden brown and cooked through, about 20 minutes.

2.  Meanwhile, melt the butter in a medium saucepan over medium-high heat.  Add the corn and ¼ teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes.  Stir in the remaining tablespoon flour, then add the milk and bring to a boil.  Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes.  Stir in the chives and season with salt and pepper.

3.  Divide the chicken among plates and drizzle with the pan juices.  Serve with the creamed corn.

Serves 4

Nutritional information:  591 calories; 35g total fat (11g saturated fat); 37g protein; 32g carbohydrates; 4g fiber; 158mg cholesterol; 343mg sodium

My large skillet isn't ovenproof so I transferred the chicken to a baking dish


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