This chicken was excellent. It came out of the oven beautifully golden and the mixture of lime and Dijon mustard was a surprise hit.
3-4 large chicken thighs
3 Tbsp Dijon mustard
1 Tbsp light mayonnaise
1 clove garlic, crushed
1 lime, juice and zest
3/4 tsp pepper
salt to taste
Preheat the oven to 400 (204 C), rinse the chicken and remove the skin and fat. In a small bowl combine dijon, mayonnaise, lime juice and zest, garlic, pepper and salt to taste. Mix well. Pat chicken dry and pour sauce over it, tossing well to coat. Marinate in the fridge for at least 30 minutes.
Spray a baking pan with pam to prevent sticking and place chicken to fit in a single layer. Bake until cooked through and juices run clear (about 40 minutes) then move the pan up to the broiler and finish the chicken until it is a golden brown.
You then use the pan juices to make a delicious tangy sauce. Pour the drippings in a saucepan and skim off the fat as best as you can. Turn up the heat to medium and add in 1 Tbsp flour and 1 cup of chicken broth. Bring to a boil, stirring constantly for several minutes until sauce is thickened.
Serve chicken with rice and sauce.