We spent many summers going from France to our farm in Charlottesville, VA. Corn wasn’t something that we ate much on the other side of the pond, but once we stepped onto the farm and lit the fire pit, the smell of lemon pepper over corn cobs slathered with butter meant summer had arrived. We make this chicken dish when corn is long gone- because lemon and pepper are always in season!
12 to 15Chicken drumsticks or thighsbone in and skin on
2Lemonsjuiced and zested
4ozMelted butter1 stick
2tbspFreshly ground black pepper
2tspKosher or flaked sea salt
2bunch Broccolini chard or collard greens
In a large bowl, toss the lemon, zest, juice, salt, pepper and melted butter with the chicken. Let these sit, if you have time, in the fridge for 1-2 hours.
Preheat your oven to 375F. Toss the chicken and, if using, vegetables on a rimmed cookie sheet. Bake for 25-35 minutes, or until chicken just gets golden.