3 1/2 lb. whole chicken, cut up 6 Tbsp. butter, melted 2 Tbsp. Dijon mustard 2 Tbsp. cider vinegar 1 tsp. dried thyme 1/2 tsp. salt 1/4 tsp. cayenne pepper 4 fresh corn on the cob, husked 1/4 c. dry breadcrumbs
What to do:
1. Preheat oven to 400°F. 2. In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper. Brush corn and chicken thoroughly with butter mixture. 2. Arrange chicken in one layer in a baking dish. Sprinkle chicken with breadcrumbs. Set corn in another baking dish; cover with aluminum foil. 3. Bake chicken and corn for one hour; serve hot.
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