Baked chicken with dijon and lime
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- 8 chicken thighs skin removed
- 3 tablespoon(s) dijon mustard
- 1 tablespoon(s) light mayo
- 1 clove(s) garlic crushed
- 1 lime juice and zest
- dried parsley
- Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
- Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top
This recipe is a personal recipe added by scrappingmom07 and has not been tested or endorsed by MyRecipes.
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Baked chicken with dijon and lime Recipe at a Glance
- COURSE: Main Dishes