Ingredients for Devilish Chicken And Corn On The Cob
- Whole Chicken
- Margarine
- Dijon Mustard
- Cider Vinegar
- Dried Thyme
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Corn On The Cob
- Dry Breadcrumbs
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How to Make Devilish Chicken And Corn On The Cob
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together 1/2 cup (1 stick) melted butter, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper (or more, to taste).
- Brush each piece of chicken and the corn on the cob thoroughly with the butter mixture.
- Arrange chicken pieces in a single layer in a large baking dish. Sprinkle with 1/2 cup breadcrumbs.
- Place corn on the cob in a separate baking dish and cover tightly with aluminum foil.
- Bake both dishes simultaneously for 50-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
14g
Fat
61g
Carbs
7g
