This week's recipe is Bobby's Baked Chicken with Dijon & Lime. It's quick, easy, and oh so tasty. The recipe calls for a whole chicken, cut into pieces, but I use skinless boneless breasts instead. It was served with scalloped potatoes, and baby beans with carrots.
For anyone wondering who Bobby is, it is Bobby Deen, the son of Paula Deen.
Ingredients:
1 (3 1/2 lb) chicken, cut into 8 pieces
3 Tbs Dijon Mustard
1 Tbs Mayo
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
3 Tbs Dijon Mustard
1 Tbs Mayo
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
Directions:
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.
Enjoy!
Is dinner ready yet?
5 comments:
That chicken sounds divine, can't wait to try...guess cooking runs in the Dean family...love the picture of your cat waiting for dinner, enjoyed the blog about Phoenix too.
Yes it does! Both of her sons cook.
Glad you like it.
Now I'll have to try this one! Sounds yummy!
This looks and sounds so yummy. I am going to try this. Do you make your scalloped potatoes from scratch?
No Angie!! I've never tried, but I would like to! They are from a box.
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