Penn Herb Wellness Guide
Devilish Chicken and Corn on the Cob
Cayenne pepper delivers a bit of heat to both the corn and chicken in this meal.
Ingredients
- 3 1/2 lb whole chicken, cut up
- 6 tbls butter, melted
- 2 tbls Dijon mustard
- 2 tbls cider vinegar
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 4 ears corn on the cob, husked
- 1/4 cup dry breadcrumbs
Directions
- 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.
Nutrition Facts
Calories 389
Calories from Fat 244 (63%)
(42%)Total Fat 27g
(49%)Saturated Fat 10g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
(37%)Cholesterol 112mg
(10%)Sodium 238mg
(11%)Potassium 395mg
Total Carbohydrate 12g
(6%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(49%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.