Lemon-Garlic Chicken Drumsticks with Zucchini, Corn & Feta Salad

Directions

1. Heat the oven to 500°F.
2. Rinse and dry all produce.
3. Peel and mince the garlic; split this between two medium bowls.
4. Juice the lemon and divide the juice between the two bowls.
5. Remove parsley leaves from stems, mince and share between the bowls.
6. To each bowl, add olive oil, salt, and pepper.
7. Toss the chicken drumsticks in one bowl until they are coated with the marinade.
8. Arrange the drumsticks in a baking dish and bake until cooked through, turning once, about 25–30 minutes even if the oven isn’t fully heated.
9. Shuck the corn and cut the kernels off the cob; stand the corn upright in a large bowl and remove the kernels.
10. Trim ends of the zucchini, cut into medium dice, and add to the corn in the bowl.
11. Preheat a skillet over medium-high heat and swirl in a little olive oil to coat the bottom.
12. Add the corn and zucchini to the skillet and cook, stirring occasionally, until lightly browned and softened, 4–6 minutes; transfer back to the bowl to cool.
13. Place feta in a small bowl.
14. Transfer the zucchini and corn to the bowl with the dressing and toss to combine.
15. To serve, place the roasted chicken with the salad on a plate and sprinkle the feta over the salad.