Enjoy the flavors of summer, no matter the season with this delicious and easy dish. Don't be dissuaded by sad succotashes from the past, this recipe keeps things light and bright with fresh lemon juice. Roasting the chicken over the succotash also adds additional flavor to the vegetables, and elevates the chicken closer to the heating element for crispy skin.
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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.
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
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.
Divide succotash between plates with the chicken.
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