Oven-baked chicken legs with creamed corn

Ingredients:

• 2 tbsp. l. olive oil
• 4 chicken drumsticks with skin (about 450 g)
• 4 chicken thighs with skin (about 650 g)
• Coarse salt and freshly ground pepper
• 3 tablespoons of wheat flour
• 12 cloves garlic (about 1 head)
• 2 lemons (finely grated zest of one lemon and juice of two lemons)
• 2 tbsp (30 g) butter
• 450 g frozen corn, defrosted
• 3/4 cup whole milk
• 2 tbsp chopped fresh chives

Preparation:

1. Preheat oven to 230°C. Heat olive oil in a frying pan. Rub chicken legs with 1/2 teaspoon salt and 1/2 teaspoon pepper, then coat with 2 tablespoons flour. Place the chicken in the pan and cook, turning, until light golden brown, about 5 minutes.
   
   Add the garlic, lemon zest, and lemon juice and stir. Place the pan with the chicken legs in the oven and bake until golden brown, about 20 minutes.
2. Meanwhile, melt the butter in a saucepan. Add the corn and 1/4 teaspoon each of salt and pepper; cook, stirring occasionally, until the corn begins to soften, about 5 minutes.
   
   Stir in the remaining 1 tablespoon flour, then pour in the milk and bring to a boil. Reduce the heat and continue to simmer, stirring, until thickened, about 5 minutes.
   
   Stir in the chives and add salt and pepper to taste.
3. Place the chicken legs on plates and pour the juices over them. Serve with creamed corn.