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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 718 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 ½ lb chicken drumsticks
  • 2 ears corn
  • 1 (4 oz) pkg crumbled feta cheese
  • 6 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 lemons
  • 4 medium zucchini squash
  • black pepper
  • extra virgin olive oil
  • salt

Instructions

  1. Heat the oven to 500°F.
  2. Wash and dry the fresh produce.
    • 2 ears corn
    • 4 medium zucchini squash
    • 2 lemons
    • 1 small bunch Italian (flat-leaf) parsley
  3. Peel and mince the garlic; divide between two large bowls.
    • 6 cloves garlic
  4. Juice the lemons and divide between the two bowls.
  5. Shave the parsley leaves off the stems; discard the stems and mince the leaves. Divide the minced parsley between the two bowls.
  6. Add olive oil, salt, and pepper to both of the bowls (divide the amounts between the two).
    • 2 tbsp extra virgin olive oil
    • 2 tsp salt
    • 2 tsp black pepper
  7. Add the chicken drumsticks to one of the bowls and toss to coat in the marinade.
    • 2 ½ lb chicken drumsticks
  8. Arrange the drumsticks in a baking dish and place in the oven (even if it is not fully heated yet). Bake, turning halfway through cooking time, until cooked through, 20 to 25 minutes.
  9. Shuck the corn to remove the leaves and silk threads; stand the corn vertically in a large, empty bowl and slice the kernels off the cob.
  10. Preheat a skillet over medium-high heat.
  11. Trim and discard the ends of the zucchini, medium dice the zucchini and add to the bowl with the corn.
  12. Add olive oil to the skillet and swirl to coat the bottom.
    • 1 tbsp extra virgin olive oil
  13. Add the corn and zucchini to the skillet; cook, stirring occasionally, until the vegetables are lightly browned and softened, 4 to 6 minutes. Once done, return the vegetables to the bowl to cool.
  14. Place the feta into a small bowl.
    • 1 (4 oz) pkg crumbled feta cheese
  15. Transfer the zucchini and corn to the other bowl with the dressing and stir to combine.
  16. To serve, place the chicken drumsticks and salad on a plate and sprinkle the salad with the feta. Enjoy!

Nutrition per Serving

Calories
718
Fat
44g
Net Carbs
18g
Protein
60g

Cookware

  • baking dish
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • oven mitts
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs