Savory Sunday!

Yet another one of my sister Tonya's favorite recipes! It is a recipe from Paula Deen's "The Deen Family Cookbook", 2009.

Baked Chicken with Dijon and Lime

One 3 1/2 lb chicken or precut chicken, 8 pieces

3 Tablespoons Dijon mustard

1 Tablespoon mayonnaise

1 garlic clove, minced

Finely grated zest and juice of 1 lime

3/4 Teaspoon pepper

salt

chopped parsley for garnish

Preheat oven to 400 degrees. Rinse chicken and pat dry; place in large bowl.

In small bowl, whisk together the mustart, mayonnaise, garlic, lime zest, lime juice and pepper.

Season the chicken generously with salt.

Pour mustard-mayonnaise mixture over the chicken, tossing well to coat.

In large baking pan, arrange the chicken to fit in a single layer.

Bake until it is cooked through, breasts will take about 30 minutes, and legs will need 5 - 10 minutes more.

Serve chicken with the pan juices drizzled over the top and garnish with chopped parsley.

If desired, sprinkle a little more lime zest on chickens also.