Ingredients
8
frozen corn-on-the-cob
16
chicken drummettes (1 1/2 lb)
8
small red potatoes, quartered
1
medium red bell pepper, cut into 1-inch pieces
1/4
cup creamy mustard-mayonnaise sauce
1
tablespoon vegetable oil
1/2
teaspoon garlic-pepper blend
1/4
teaspoon salt
Preparation
Unwrap corn; place in bowl of warm water for 15 to 20 minutes to partially thaw.
Meanwhile, heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, place chicken drummettes, potatoes and bell pepper.
Drain corn; add to chicken mixture. Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well. Spread mixture in pan.
Bake 40 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), stirring and turning chicken and vegetables once during baking.
