Devilish Chicken and Corn on the Cob

3 1/2 pound 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

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.
Serves 4.

Bake chicken and corn for one hour; serve hot.

Nutritional Information, Per Serving:
626 calories; 47 g protein; 23.5 g carbohydrate; 38 g fat; 17 g saturated

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