Crispy Chicken Thighs & Simple Succotash

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.

Crispy Chicken Thighs & Simple Succotash

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 40 minutes
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  • 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


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.


Nutritional Information per serving (4 servings per recipe): Calories 590, Total Fat 38g, Total Carbohydrates 18g, Total Sodium 870mg, Total Protein 42g.

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