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Pan-Roasted Chicken with Corn Relish

This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen."


slideshow  More Great Chicken Recipes


  • Total Time:
  • Servings: 4

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

Suggested Pairing

Herbal South African Chenin Blanc.

Contributed By Photo © Antonis Achilleos Published July 2011

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