Baked Chicken with Dijon and Lime

Tim has made this recipe so many times over the last couple months - we have had it almost every weekend it is that good.

BAKED CHICKEN WITH DIJON AND LIME

• 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

1. Preheat oven to 400°F.
2. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt.
3. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
4. Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken.
5. Place chicken to fit in a single layer. Top the chicken with dried parsley.
6. Bake until cooked through, about 35 minutes. Finish the chicken under the broiler until golden brown, 2 to 3 minutes.

The brussels sprouts were a new recipe and were awesome with the capers will post later.