Baked Chicken with Dijon and Lime
Baked Chicken with Dijon and Lime is an easy chicken dinner, perfect for busy weeknights!
Baked chicken is always an easy, inexpensive weeknight dinner solution. Grab some chicken drumsticks, remove the skin, brush it with this Dijon-lime coating and bake it in the oven. You can make this with chicken thighs or even breast if you prefer!
Serve these drumsticks with a big salad on the side and dinner is ready!
Although I really love the taste of crispy chicken skin, you really won’t miss it here. The chicken drumsticks get coated with a creamy mix that coats the chicken and browns as it bakes that’s delicious and easy to make. And if you dread removing skin from chicken legs, this easy tip will change your life! It’s basically using two paper towels which give you grip making it so much easier to remove, and also less mess.
How To Remove The Skin From Chicken Drumsticks
Dijon-Lime Ingredients
- Dijon mustard
- Fresh lime juice
- Lime Zest
- Mayonnaise
- Garlic
More Chicken Drumstick Recipes
- Sweet ‘n Spicy Asian Glazed Grilled Drumsticks
- Honey Teriyaki Drumsticks
- Crock Pot Maple Dijon Chicken Drumsticks
- Asian Glazed Drumsticks
- Lemon Feta Drumsticks
Baked Chicken with Dijon and Lime
Ingredients
- 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 black pepper
- kosher salt to taste
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 400°F.
- Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season 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 35 minutes. Finish the chicken under the broiler until golden brown, 2 to 3 minutes.
Notes
Nutrition
*nutrition based on 4 oz cooked meat
Vegetarian Meals
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Dairy Free
Pressure Cooker Recipes
Air Fryer Recipes
Meal Prep Recipes
Not our favorite- The mustard-lime combo was a bit too acidic for us. So many great recipes on this site, we’ll try a different one next time!
Made this halved for two with larger sized breasts tonight. It was amazing. It didn’t take as long as it says for the legs but I did cook it at 425. Chicken was pretty big, too. Had with rice and Gina’s wilted baby spinach, and I added a few pecans to the spinach. I’m going to try this with chicken legs later on! Side note, the sauce stayed on pretty well with larger sized breasts so could be the size if some fine it too mushy. In didn’t need to broil them.
I want to give a 10 to this recipe–I have not made it in awhile as there are so many good recipes to choose from, but for simplicity and flavor it cant be beat. It is a favorite that I need to have more often.
This is seriously one of the best and easiest recipes. It’s definitely one of my favorites and my husband’s favorites and it makes for great leftovers if you make a little bit more!
First time trying this one and it was terrific. When baked the flavors meld and become savory. more then the whole. Simple to do, simple ingredients and is excellent.
These were delicious and easy! Marinated overnight, I grilled them on a propane grill to crisp them up even more. Used plain fat free Greek yogurt instead of mayo.
My family devoured this! The chicken turned out so moist and flavorful.
Do you think this could be made with shrimp? I’ve kinda gotten away from chicken lately.
I just made this chicken tonight with leg quarters I left the skin on I smeared the sauce under the skin and on the skin. I tasted the sauce and it was a bit puckery. so I got my truvia nectar and squirted that in, not to make it a sweet sauce but to balance out the puckeryness the mustard and lime. husband and I both enjoyed it. if you didn’t want to eat the skin you could peel it off and you still have the sauce underneath giving flavor to the chicken meat.
Would this recipe work in the Air Fryer?
Not too sure, I haven’t tried it.
Really good, didn’t need the broiler. Browned nice without it
I am a big fan of your lemon feta drumsticks in the slow cooker and tried this recipe since it seemed similar. My husband LOVED this one. Will definitely make again as a switch up!
What would the Frestyle Points be if made with chicken breast instead of drumsticks?
Made this with boneless skinless thighs, delish!!!
Could these be grilled or would it just burn them?
Always make this and sometimes jazz it up with 1/3 cup plain breadcrumbs and 2 tbsp. parm/romano cheese, throw all the other ingredients along with the above into a zip bag, shake around then on the cookie sheet to bake and either way is a winner.
Would these work in slow cooker?
To make this recipe Whole30 compliant – what should I substitute for mayo?
The Smart Points on this recipe are way off. Since a serving is 2 drumsticks and one drumstick with or without skin is 4 points, that makes at least 8 points, not counting the mayo. The recipe has a serving as 5 points, but that would only be for about one drumstick, not the full serving.
Hi Danielle, I rechecked and still got 5 smart points for this one. WW has an option- “Chicken drumstick, skinless with bone, raw” that’s 2 smart points per drumstick, which is what I used to calculate here. It’s 4 smart points for the chicken, and the rest of the ingredients bring it up to 5.