Sunday, May 15, 2016

Dijon and Lime Baked Chicken

You know, sometimes the most simple of recipes turn out to be some of the best ones.
When I first got married I used to think that meals needed to be big and have lots of ingredients to make it good. I have since learned that the most simple dishes in my house seem to be the ones that go over the best, especially with my 4  year old.
One thing I love about this recipe is that it uses drumsticks. Drumsticks are a favorite in my household as they are not only affordable, but they are super juicy and fun to eat. Who doesn't like getting their hands a little dirty sometimes?!
Now when I first read this recipe with the lime and dijon I was skeptical because those didn't sound like 2 ingredients that would go good together, but I promise they do.

I have never been steered wrong by the source of this recipe. That's why I knew I could trust that dijon and lime would work. Gina over at SkinnyTaste is seriously one of the most talented and amazing food bloggers I have come across.


8 chicken drumsticks, skin removed*
3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
kosher salt to taste
dried parsley

1. Preheat oven to 400°F.
2. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt.
3. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
4. Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken.
5. Place chicken to fit in a single layer. Top the chicken with dried parsley.
6. Bake until cooked through, about 35 minutes. Finish the chicken under the broiler until golden brown, 2 to 3 minutes.

**Randi's Side Notes**
~ I honestly don't have much to add to this recipe. I personally didn't broil my chicken in the end because there isn't any skin on it to get crispy, so that was my personal preference.

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