Roast Chicken Breasts with Summer Succotash

  • 2 Each-Bone-in Chicken Breast
  • To Brush-Olive Oil
  • To Taste-Kosher Salt/Black Pepper
  • 2 Cups-Lima Beans-fresh or frozen
  • 2 Strips-Smoked Bacon-whole strips
  • 4 Tablespoons-Unsalted Butter
  • 6 strips-Smoked Bacon-cut into thin strips
  • 1 Each-Poblano Pepper-stem/seeds removed-fine dice
  • ¼ Cup-White Onion-fine dice
  • 2 Ears-Corn on the Cob-shucked, blanched 10 minutes, cut off cob
  • 8 Each-Fresh Okra-slice into ½” rounds
  • 4 Each-Roma Tomatoes
  • 2 Cloves-Fresh Garlic-chopped fine


  1. Remove chicken from fridge, brush lightly with oil and seasoning with salt/pepper.
  2. Preheat oven to 325 degrees.
  3. Place lima beans in a pot, cover with water and place over high heat.
  4. Add whole strips of bacon, butter to lima beans and season with salt/pepper.
  5. Bring to a boil, reduce to a simmer and cook until lima beans are tender but not falling apart, about 30 minutes.
  6. When lima beans are almost done, warm a pot over medium heat and add bacon cut into strips.
  7. Cook until just starting to crisp and add poblano/onion, cook to soften and add corn.
  8. When lima beans are done, remove with a slotted spoon and place in pot with bacon/poblano/onion mixture.
  9. Measure out one cup of lima bean cooking liquid and add to pot.
  10. Stir to incorporate and add corn/okra/tomato/garlic.
  11. Season with salt and pepper and cook until vegetables are tender, about 10 minutes.
  12. Lower heat, stir occasionally and add more lima bean cooking liquid if needed.
  13. Warm a skillet/sauté pan over medium heat and add chicken breast skin side down.
  14. Cook to brown skin, 2-3 minutes, flip and place in oven.
  15. Roast in oven until 155 internal temperature, remove and let rest for at least 10 minutes.
  16. Remove bones from underneath chicken breast, discard bones.
  17. Skin side up, slice chicken breast into ½” pieces.
  18. Ladle succotash into individual plates/bowls, top with chicken and serve.