Prep 5 mins
Cook 45 mins
I found this recipe online. It's one of our favorite dump chicken recipes. The idea of dump chicken is that you put the chicken and the sauce ingredients into a freezer bag, freeze it, and then just thaw and dump into a baking dish to cook. This is also good with stone-ground mustard instead of Dijon.
- 2 garlic cloves, minced
- 4 tablespoons Dijon mustard
- 2 tablespoons lime juice
- 1 1⁄2 lbs chicken pieces (I usually use 5-6 pieces, depending on size)
- For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
- To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Ok. Not great.
Just ok for us, not bad but not great. The dijon was overpowering for us and we couldn't taste the garlic at all. I'd definitely eat this again if served to me, but I probably won't make it again.
definitely one of the better dijon chickens that I've made and it's super easy.