sheet pan BBQ chicken with chipotle lime corn
the best/easiest thing I've cooked all summer
Well folks, I’m reporting live from Saxapahaw, North Carolina, where we’ve gotten nearly 6” of rain in the last 7 days. It’s been a dramatic shift from earlier this summer, when we got ZERO rain for over a month and everything was crispy, dusty, and very… brown. But right now, it feels like we’re living in a literal rainforest, complete with 200% humidity and where every living thing has turned a new brilliant shade of green. The ground is soggy and swampy and doing its best to soak up all the water… but not before my son Sawyer stomps and splashes in every puddle in sight.
(I realize all this talk about rain, how it’s always too much rain or not enough, might be, frankly, boring for most people? But in this line of work, our livelihood and the health of our crops is so dependent on Mother Nature, and a stupidly significant amount of my time as a farmer is spent reading the weather and adjusting my daily/weekly/monthly crop plan accordingly… so yeah, I’ve got rain on the brain).
Also on the brain… FALL PLANTING! Yes, yes I know we are only just in the peak of the summer season, but farmers are already busy prepping and planting for fall crops. In about two weeks, I’ll be sharing a super informative, crop by crop guide on fall veggie growing, so stay tuned for that. In the meantime, for anyone who wants to start dreaming up their fall garden, here’s a list of some of the best fall crops to plant over the next month or two:
Fall crops to transplant as SEEDLINGS – broccoli, cabbage, cauliflower, collard greens, fennel, herbs (such as cilantro, dill, parsley), kale, kohlrabi, leeks, lettuce, scallions, swiss chard.
Fall crops to plant as SEEDS – arugula, beets, carrots, looseleaf lettuce, radishes, turnips, spinach.
To see what we put in our weekly CSA boxes this week, here’s a snapshot of what some of our members received on this 8th week of the Summer CSA (just 2 weeks to go in our summer season): lettuce, okra, green beans, shishito peppers, large and mini bell peppers, and SO. MANY. TOMATOES!
Need some culinary inspiration for the weekend? Here’s my weekly round up of seasonal recipes from around Substack (and my ever-growing recipe index) to help you eat like a farmer:
Roasted ratatouille by yours truly :) *all summer long, I make this recipe at least 2x a week, usually alongside some creamy polenta
Seafood paella from
/Herb salad with crisped garlic from
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Keep reading for today’s recipe for sheet pan BBQ chicken with chipotle lime corn, available for paid subscribers.
The moment this sheet tray came out of the oven earlier this week, I knew I had a WINNER WINNER CHICKEN DINNER on my hands.
This sheet pan situation is truly the dinner of my dreams for a busy summer weeknight, and here’s why: you get a protein and a veggie side dish all in one, there are just 10 ingredients, it takes less than 30 minutes to whip up, AND you’re eating like a farmer by using peak summer crops like corn, tomatoes, and fresh basil. (Also, it’s pretty beautiful, amiright?) The BBQ chicken is tender with a caramelized glaze, the fresh corn + cherry tomatoes are swimming in an irresistible chipotle-lime flavor punch (with a side of juicy chicken schmalz), and the whole thing gets topped off with fresh basil, salty feta cheese, and a refreshing squeeze of lime.
I’m not exaggerating when I say that this is the best (and easiest) thing I’ve cooked all summer. And it’s about to be on repeat in our kitchen for as long as the corn lasts! Speaking of which, I’d really love to know… what’s the best thing you’ve cooked so far this summer?
A few quick recipe notes:
This recipe calls for boneless chicken thighs, but you’ve got options! You can totally use chicken breasts, though they may need a bit less time in the oven. You can also use bone-IN chicken thighs, though you’ll want to double their time in the oven to ensure it is fully cooked (ie 40-45 mins of roasting time instead of 20-25 minutes).
Don’t skip the final step of popping your sheet tray under the oven broiler for a few minutes at the end of cooking! This quick broil gives the BBQ chicken a deep golden caramelization and the corn gets a delicious char. (Just make sure you don’t walk away, as broilers can rudely turn food from nicely charred to totally burnt if you accidentally step away for too long).
Keep reading for the full recipe (and a handy 1-page PDF for easy printing).
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Sheet Pan BBQ Chicken with Chipotle Lime Corn
Serves 4-6
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