Baked Chicken with Dijon and Lime

This is one of the recipes — actually, it’s the first one I ever tried.  Baked Chicken with Dijon and Lime as written here uses drumsticks, but I like thighs better (and they’re easier to get the skin off).  Patting the chicken dry is essential to getting it to absorb that amazing marinade.  This is the main reason i keep dried parsley in my kitchen.

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