Deviled chicken and corn
on the cob bake in separate casserole dishes in the oven at the
same time.
Devilish
Chicken and Corn On The Cob
- 6 tablespoons butter,
melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
- 4 ears corn on the cob,
husked
- 3 1/2 pound whole chicken,
cut up
1/4 cup dry bread crumbs
- Preheat oven to 400°F
(205°C).
- In medium bowl, stir together
melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
- Brush corn and then chicken
thoroughly with butter mixture.
- Arrange chicken in one
layer in a baking dish. Sprinkle chicken with bread crumbs.
- Set corn in another baking
dish; cover with aluminum foil.
- Bake chicken and corn
for one hour; serve hot.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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