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Bobby's Baked Chicken with Dijon and Lime Recipe by Bobby Deen

Easy Level
40 MIN 10 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
40 MIN 10 Prep + 30 Cook
5-8 Servings
$ /Serving

Bobby's Baked Chicken with Dijon and Lime Recipe by Bobby Deen

Easy Level
40 MIN 10 Prep + 30 Cook
5-8 Servings
$ /Serving

Ingredients

  • 1 (3 1/2 lb) Springer Mountain Farms chicken, cut into 8 pieces
  • 3 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 clove garlic, minced
  • 1 lime, finely grated zest and freshly squeezed
  • 3/4 teaspoon pepper
  • salt, to taste
  • fresh parsley, chopped, for garnish

Preparation

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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