Healthy Bites with Chef Lee Wolen of The Lobby

Healthy Bites
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

The Recipe:

Roasted Chicken Thighs with Corn, Peaches, and Green Onions


2 bone-in chicken thighs

3 sprigs thyme

1 clove garlic, crushed

1 lemon, juiced

1 lime

10 ears corn

2 semi-firm peaches

2 scallions

3 Tbsp chives

3 Tbsp olive oil

salt to taste


The Method:

Roasted Chicken:

Preheat the oven to 325°F.  Season the chicken with salt.  Toss chicken with lemon juice, garlic, thyme, and olive oil. Place in a baking dish and bake for 1 hour and 15 minutes.  The skin should be golden and the chicken tender.


Corn Sauce:

Shuck corn and cut off kernels.  Juice  kernels to yield a little over 2 cups of juice.  In a small saucepan on medium heat, whisk the juice until it boils and becomes thick.  Reserve for finishing.


Peaches, Corn and Scallions:

Cut peaches into wedges and toss with olive oil, salt and lime juice. Place on the grill until well marked. Place the entire ear of corn, un-shucked, on the grill and rotate for about 15 minutes on all sides.  Shuck and remove kernels from the cob. Toss the scallions with a small amount of olive oil and salt and char on the grill until tender.


To plate the dish:

Combine 1/2 cup grilled corn, chives and 1/2 cup corn sauce.  Spoon the mixture around the chicken and arrange peach wedges  and scallions around.


Latest News

More News