3-1/2 pound whole chicken, cut up
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
1/4 cup dry breadcrumbs
Preheat oven to 400 F.
In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper. Brush corn and chicken thoroughly with butter mixture.
Arrange chicken in one layer in a baking dish. Sprinkle chicken with breadcrumbs.
Set corn in another baking dish; cover with aluminum foil.
Bake chicken and corn for one hour; serve hot.
Makes 4 servings.
Nutritional Information Per Serving: 626 calories; 47 g protein; 23.5 g carbohydrate; 38 g fat; 17 g saturated fat