Crispy Chicken Thighs with Succotash | CookOS

Crispy Chicken Thighs & Simple Succotash

Name: Crispy Chicken Thighs with Succotash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large red bell pepper, finely chopped; 1 cup frozen lima beans, defrosted; 1 cup frozen corn kernels, defrosted; 4 bone-in, skin-on chicken thighs, trimmed; 1 tbsp Old Bay seasoning; 1 tsp fresh lemon juice

Crispy roasted chicken thighs paired with a bright, lemon-forward succotash of corn, lima beans, and red bell pepper. Roasting the chicken above the vegetables infuses them with flavor while crisping the skin.

🌍American 🏷️Chicken 🏷️Dinner 🏷️Family-friendly 🏷️Roast mode 10 ingredients or less

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🏷️10 min prep

Crispy Chicken Thighs & Simple Succotash

Total

50 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 large red bell pepper, finely chopped
1 cup frozen lima beans, defrosted
1 cup frozen corn kernels, defrosted
4 bone-in, skin-on chicken thighs, trimmed
1 tbsp Old Bay seasoning
1 tsp fresh lemon juice

6 Ingredients

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Instructions

1
Stir chopped bell pepper, 1 cup lima beans, 1 cup corn kernels together in a Suvie pan. Place a Suvie roasting rack, handles down, on the succotash.
2
Pat chicken thighs dry and season with 1 tbsp Old Bay seasoning. Arrange chicken, skin-side down, on the rack and place in the bottom zone of Suvie. Input settings and cook now, flipping chicken over halfway through. Suvie Cook Settings: Bottom Zone: Roast at 400°F for 40 minutes, Top Zone: None
3
After the chicken has roasted, remove pan from Suvie. Transfer chicken to a cutting board and let rest. Carefully remove roasting rack, pour off liquid from pan and stir 1 tsp fresh lemon juice into the succotash and season with salt and pepper to taste.
4
Divide succotash between plates with the chicken.

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Tips & Notes

Pro tips

Trim excess fat and skin flaps from chicken thighs before seasoning to reduce flare-ups and promote even crisping.
Defrost frozen corn and lima beans fully and pat dry to prevent excess moisture that softens the succotash.
Position chicken thighs skin-side up on a rack above the vegetables so heat reaches the skin directly and drippings flavor the vegetables below.
Finish the succotash with fresh lemon juice just before serving to brighten flavors and cut richness from the chicken fat.

Substitutions

Red bell pepper → yellow or orange bell pepper (same flavor profile, slightly sweeter)
Old Bay seasoning → Cajun seasoning (adds more heat; reduce to ¾ tsp if spice-sensitive)
Fresh lemon juice → fresh lime juice (adds brightness, slightly different citrus note)

Storage & make-ahead

Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently in a 350°F oven to preserve crispy skin.

Common Questions

How do you get crispy skin on roasted chicken thighs?

Pat the skin dry before seasoning, roast skin-side up uncovered at high heat, and position the thighs on a rack or directly above the vegetables so heat circulates underneath.

Can you use fresh corn and lima beans instead of frozen?

Yes. Use fresh corn kernels and fresh shelled lima beans in the same quantities, though cooking time may vary slightly.

What can I substitute for Old Bay seasoning?

Use Cajun seasoning, seafood boil seasoning, or a mix of paprika, celery salt, black pepper, and cayenne for a similar savory-spiced profile.

How do you know when the chicken is done?

Chicken thighs are done when the internal temperature reaches 165°F at the thickest part of the thigh, or when the juices run clear and meat pulls easily from the bone.

Can you make this ahead?

Assemble the succotash and season the chicken up to 4 hours ahead; roast just before serving for crispy skin. Leftovers keep refrigerated for 3 days and reheat well in a 350°F oven.