Averie Cooks

0 Preheat the oven to 375F and spray a baking dish with cooking spray and place the chicken in the baking dish. Tips - I recommend a baking dish in the range of 2 to 3 quarts, or an 8x11 or 9x13-inch baking pan. I do not recommend baking this recipe on a sheet pan unless it has a noticeably high raised lip because the juices will likely run off an make a mess of your oven.
1 To a medium bowl, add all the remaining ingredients, and whisk well to combine.
2 Using a spoon or rubber spatula, evenly spread the mayonnaise mixture over the chicken.
3 Bake for about 25 minutes on the center oven rack, or until a digital thermometer reads 160F. Then remove the baking pan from the oven, and allow the chicken to rest in the pan for 5 to 10 minutes during which time the internal temp will raise to 165F, which is the safe temperature needed for poultry.
4 Optionally - If you want your chicken to have an extra golden browned top, you can turn your broiler to high in the last few minutes of baking, and just keep the baking dish on the center oven rack. The heat intensity from the broiler will still be able to penetrate the chicken, and broil for 2-3 minutes, or as desired. Tips - Remember, this is optional, and if you are not familiar with broiling, you may wish to just skip this step. Always remember to never turn your back on anything while it's broiling because it can go from underdone looking to charred and burnt in one minute flat!
5 After the chicken has rested, slice and serve. Extra chicken will keep airtight in the fridge for up to 5 days. I have never frozen this recipe so I cannot speak to how it will do in the freezing/thawing/reheating process.