This golden roast chicken is everything you want on a summer evening: crispy skin, bright lemon zest, and savory depth. Paired with a vibrant corn and herb salad bursting with tomatoes, fresh herbs, and a citrusy kick, it’s a meal that feels both relaxed and elevated. Serve with a glass of Chardonnay and finish with peach galette or vanilla custard for a date night that’s effortlessly elegant.
Ingredients for the Chicken
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
Ingredients for the Corn Salad
- 3 ears of fresh corn, grilled or boiled, kernels cut off
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil or parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper to taste
- Optional: sprinkle of crumbled feta
Directions
Prep the Chicken:
Preheat oven to 400°F (200°C).
Pat chicken dry and rub with olive oil, garlic powder, paprika, salt, pepper, and lemon zest.
Roast:
Place chicken on a baking sheet or cast iron pan. Roast for 40–45 minutes, until skin is crispy and internal temp hits 165°F. Let rest 5–10 minutes.
Make the Corn Salad:
In a bowl, combine corn, tomatoes, onion, herbs, olive oil, lemon juice, salt, and pepper. Toss to coat.
Serve:
Plate the crispy roast chicken alongside a generous helping of corn salad. Garnish with extra herbs or feta if desired.
Dessert Pairing Idea: Peach galette or vanilla bean custard