Skip to main content Share
& Save

Bobby’s Baked Chicken with Dijon and Lime

By Bobby Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10



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


Preheat the oven to 400 °F. 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.