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 |  |  ready to bake |  after 60 minutes |
This is such an easy "go-to" recipe for family weeknight dinners. You can use whatever chicken parts you like, although we like bone-in, skin-on thighs and drumsticks best ~ so my personal rule for cooking time is "20/20" (meaning that I turn them after 20 minutes and then check after another 20 minutes. I decide then if they need to go more time {which they usually do}, so turn them again). If you use boneless or wings, just adjust the cooking time.
I used regular yellow mustard here, but you could use Dijon, Creole or coarse brown mustard instead. Adjust the measurements to fit whatever amount of chicken you're using ~ the only thing to remember is equal amounts of mustard to Ranch dressing (and then a good healthy amount of dillweed!).
DILL RANCH MUSTARD Baked CHICKEN
I used a package of chicken drumsticks here (5 big ones)
1/3 cup EACH Ranch dressing and yellow mustard
didn't measure the dillweed but was probably 2-3 tsp. (possibly more ~ more is better than less!)
***
Preheat oven to 400. Cover a rimmed baking sheet with foil and spray with non-stick spray. Set aside.
In a bowl, whisk together the dressing, mustard and dillweed. Dunk each piece of chicken into the mixture and turn over so it's coated completely. Then put it on the prepared pan (so no pieces are touching each other). Spoon extra mustard sauce over any areas that you missed.
I bake them it for 20 minutes ~ then flip over. If you have mustard sauce left, you can spoon it over and bake for another 20 minutes. (Throw away any extra mustard sauce now, since it's been contaminated by the raw chicken and won't have enough time in the oven to kill any bacteria. And don't forget to wash your hands with anti-bacterial soap!) Check your chicken to see if it's done, but thicker (bone-in) pieces will probably need another 10 minutes, or so ~ so flip them over again and let them go (check after 5-10 minutes ~ these big drumsticks took 60 minutes even though they were still partially frozen).
I used regular yellow mustard here, but you could use Dijon, Creole or coarse brown mustard instead. Adjust the measurements to fit whatever amount of chicken you're using ~ the only thing to remember is equal amounts of mustard to Ranch dressing (and then a good healthy amount of dillweed!).
DILL RANCH MUSTARD Baked CHICKEN
I used a package of chicken drumsticks here (5 big ones)
1/3 cup EACH Ranch dressing and yellow mustard
didn't measure the dillweed but was probably 2-3 tsp. (possibly more ~ more is better than less!)
***
Preheat oven to 400. Cover a rimmed baking sheet with foil and spray with non-stick spray. Set aside.
In a bowl, whisk together the dressing, mustard and dillweed. Dunk each piece of chicken into the mixture and turn over so it's coated completely. Then put it on the prepared pan (so no pieces are touching each other). Spoon extra mustard sauce over any areas that you missed.
I bake them it for 20 minutes ~ then flip over. If you have mustard sauce left, you can spoon it over and bake for another 20 minutes. (Throw away any extra mustard sauce now, since it's been contaminated by the raw chicken and won't have enough time in the oven to kill any bacteria. And don't forget to wash your hands with anti-bacterial soap!) Check your chicken to see if it's done, but thicker (bone-in) pieces will probably need another 10 minutes, or so ~ so flip them over again and let them go (check after 5-10 minutes ~ these big drumsticks took 60 minutes even though they were still partially frozen).
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