Pan-Roasted Chicken with Corn Relish Recipe

Name: Pan-Roasted Chicken with Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-pound chicken, cut into 8 pieces; 2 heads of garlic, cloves peeled; 12 bay leaves, preferably fresh; 4 ears of corn, shucked; 2 tablespoons extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 1 cup roasted red pepper strips, finely chopped; 1 large jalapeno, seeded and minced; 2 tablespoons chopped basil; 1 tablespoon chopped mint; 1 tablespoon fresh lime juice; 1/2 cup sherry vinegar; 1/2 cup chicken stock; 2 tablespoons unsalted butter

Servings: persons

One 4-pound chicken, cut into 8 pieces
2 heads of garlic, cloves peeled
12 bay leaves, preferably fresh
4 ears of corn, shucked
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 cup roasted red pepper strips, finely chopped
1 large jalapeno, seeded and minced
2 tablespoons chopped basil
1 tablespoon chopped mint
1 tablespoon fresh lime juice
1/2 cup sherry vinegar
1/2 cup chicken stock
2 tablespoons unsalted butter

1
In a large bowl, toss the chicken, garlic and bay leaves and refrigerate for at least 4 hours or overnight.
2
Preheat the oven to 350.
3
Brush the corn with oil and season with salt and pepper.
4
Wrap in foil and roast until tender, about 1 hour.
5
Cut the kernels from the cobs and transfer to a bowl.
6
Add the roasted peppers, jalapeno, basil, mint and lime juice; season with salt and pepper.
7
In a large ovenproof skillet, heat the 2 tablespoons of oil.
8
Season the chicken with salt and pepper.
9
Cook skin side down over moderately high heat until golden, about 5 minutes.
10
Turn the chicken, add the garlic and bay leaves and cook until the garlic begins to brown, about 3 minutes.
11
Transfer the skillet to the oven and roast the chicken for about 25 minutes, until cooked through.
12
Set the skillet over high heat and cook until the pan juices are nearly evaporated.
13
Transfer the chicken and garlic to a platter; pour off any fat.
14
Add the vinegar and stock to the skillet and cook, scraping up browned bits, until reduced by half, 2 minutes.
15
Whisk in the butter.
16
Serve the chicken with the sauce and relish.

866

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 4-pound chicken, cut into 8 pieces, 2 heads of garlic, cloves peeled, 12 bay leaves, preferably fresh, 4 ears of corn, shucked, and more.

Yes, Pan-Roasted Chicken with Corn Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Roasted Chicken with Corn Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions