2 ears corn, husked and halved crosswise
8 oz mushrooms, quartered
1 small yellow squash, sliced into ½″ rounds
1 small green squash (zucchini), sliced into ½″ rounds
14 oz dark meat chicken chunks (or 2 breasts)
3 Tbsp olive oil
1 Tbsp lemon juice (optional, for brightness)
1 tsp smoked paprika
½ tsp Curry
1 tsp garlic powder
½ tsp dried thyme (or oregano)
¼ tsp chili flakes (optional)
Kosher salt and freshly ground black pepper
Preheat oven to 425 °F, rack in middle.
Line a rimmed baking sheet with foil .
In a large bowl, whisk olive oil, lemon juice, and seasonings
Add chicken and all veggies; toss until everything is evenly coated.
Spread chicken pieces skin‑side up (if any bits of skin remain) and veggies in a single layer, giving each piece a bit of space.
Bake 10 mins white, 12 minutes dark. Stir veggies and flip chicken; roast another 5 minutes white-7 minutes dark until chicken is done and veggies are tender.
Switch oven to broil on high, move sheet to top rack, and broil 2–3 minutes until edges char lightly. Watch closely.
Allow to rest for a few minutes.