Crispy, juicy chicken thighs served with baked corn on the cob will be a home run with your family. This dish is easy to prepare and so delicious.
INGREDIENTS
- 6 tbsp butter, melted
- 2 tbsp apple cider vinegar
- 1 tsp rosemary
- 1 tsp sage
- ¼ tsp ground red pepper
- ½ tsp salt
- 2 cloves garlic, pressed
- 8 chicken thighs
- ½ c fine bread crumbs
- 4 cobs fresh corn, husked
METHOD
- preheat oven to 350℉
- combine butter, vinegar, rosemary, sage, ground red pepper, salt and garlic; brush corn and chicken with mixture
- coat chicken in bread crumbs; place chicken and corn in single layers in separate baking dishes; cover both dishes with aluminum foil
- bake for one hour and serve (ensure juices from chicken are clear before serving)
