Baked Chicken with Dijon and Lime
Easy weeknight dinner solution – grab some chicken, remove the skin, brush it with this Dijon-lime sauce and put it in the oven. You can make this with thighs or even breast if you prefer!
- 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
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.
Serving: 2drumsticks, Calories: 172kcal, Carbohydrates: 4g, Protein: 26g, Fat: 5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 96mg, Sodium: 518mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 5
Points +: 6