Roasted Chicken Drummie Dinner

 

Ingredients

8 Green Giant® Nibblers® 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 

 

Directions

1) Unwrap corn; place in bowl of warm water for 15 to 20 minutes to partially thaw.
2) Meanwhile, heat oven to 425ºF. Spray 15x10x1-inch pan with cooking spray. In large bowl, place chicken drummettes, potatoes and bell pepper.
3) Drain corn; add to chicken mixture. Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well. Spread mixture in pan.
4) 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.

Expert Advise

1) Instead of the fresh red potatoes, you could use refrigerated red potato wedges instead.
2)Kids and adults will all enjoy this oven main dish. Serve with coleslaw from the deli and buttermilk biscuits.
3)To substitute for the mustard-mayonnaise sauce, use 3 tablespoons mayonnaise and 1 tablespoon yellow mustard.