Well I have not done much cooking in the last week and a half. Tim (my husband) hasn't been home and Dakota (my son) and I have been going out to eat a lot. Or eating easy meals not worth writing about. I have to say this meal was pretty darn delicious. Very easy to make. I think next time I will make it with boneless skinless breasts for a lower fat version, plus the fat in the skin made a lot of the marinade run off.
Baked Chicken with Dijon and Lime
1 (3 1/2 lb) chicken, cut into 8 pieces
3 Tbs Dijon Mustard
1 Tbs mayonnaise
1 Garlic Clove, minced
Finely grated zest and freshly squeezed juice of 1 Lime
3/4 Tsp pepper
Salt to taste
Chopped parsley to garnish
Preheat the oven to 400. Rinse the chicken and pat dry. In a bowl, whisk together the mustard, mayo, garlic, lime zest and juice and pepper. Season the chicken generously with salt. Pour the mustard-mayo mixture over the chicken, tossing well to coat. In a large baking pan, arrange the chicken in a single layer. Bake until it is cooked through; breasts take about 30 minutes and legs will need 5 to 10 minutes more. Serve the chicken with pan juices drizzled over top and garnished with chopped parsley.
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