Kozani Roasted Chicken Leg Quarters with Costata & Corn Succotash

This is the kind of dinner we wait all summer for. Sweet corn, Costata Romanesco squash, Tropea onions, and perfectly roasted chicken come together in a meal that lets each ingredient shine. The key is resisting the urge to overcook anything—especially the vegetables.

Ingredients

Serves 4

From the Market

• 2 packages chicken leg quarters

• 1 Costata Romanesco squash

• 3 ears sweet corn

• 2–3 Tropea onions

• 1 clove garlic

• 3 tablespoons chopped cilantro

• Kozani spice

• Olive oil

• Salt

• Freshly cracked black pepper

Instructions

1. Roast the Chicken

Preheat the oven to 400°F on Roast or Bake.

Line a baking sheet with parchment paper.

Season the chicken generously on both sides with salt, pepper, and Kozani spice.

Arrange the chicken skin-side up on the baking sheet.

Roast for 20 minutes, rotate the pan 180 degrees, and roast for another 20 minutes.

That's it—don't overcook it.

Remove from the oven and let the chicken rest while you prepare the succotash.

2. Prepare the Vegetables

• Dice the Costata Romanesco into 1-inch pieces.

• Thinly slice the garlic.

• Cut the Tropea onions in half, then slice into half moons.

• Shuck the corn and cut the kernels from the cob into a bowl.

• Chop the cilantro.

3. Cook the Succotash

Heat a large sauté pan, cast iron skillet, or wok over medium-high heat.

Add the squash and spread it into a single layer.

Cook 1 minute until charred.

Stir, season with salt and pepper, and cook another 30–45 seconds.

Remove the squash from the pan. You want it tender with a little bite—don't overcook it.

Add 2 tablespoons olive oil to the pan.

Add the Tropea onions and cook for 2 minutes.

Add the garlic and cook for 30 seconds.

Return the squash to the pan and add the corn.

Mix well and cook for 1 minute, just until the corn is warmed through.

Fold in the fresh cilantro and season with additional salt and pepper if needed.

4. Serve

Spoon the warm Costata and corn succotash onto plates and top with the roasted chicken.

Serve immediately.

To Make It a Meal

This recipe is a complete meal on its own, but it also pairs beautifully with:

• A simple green salad

• Crusty bread

• Blue Moon Farms rice

How to Think About This Dish

Andrew is adamant about the order of this recipe—and for good reason.

Cooking each vegetable separately before bringing everything together allows every ingredient to keep its own texture and flavor. The squash stays slightly firm, the onions become sweet, the corn stays bright, and the garlic perfumes the whole dish without overpowering it.

Sometimes great cooking isn't about adding more—it's about knowing when to stop.

Market Tip

The Costata and Corn Succotash is just as delicious on its own.

Let it cool to room temperature and stir in chopped fresh tomatoes for a simple summer salad. Pack it over Blue Moon Farms rice for an easy beach lunch or picnic that celebrates the best of the season.