1/2 teaspoon freshly cracked pepper
1 teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon coconut oil, grape-seed oil or any other oil you prefer
4 pieces of chicken breasts or 8 pieces of thighs, it can be skinless or boneless. If you are using skinless and boneless, it takes less time to cook and check on the meat 10-12 minutes earlier.
Preheat the oven to 425 degrees F.
Pat the meat with a paper towel to make sure it is dry and all moisture is removed.
Combine together the seasonings, oil and butter.
Pour over the chicken and rub it into the meat and place in a baking dish. If you use a metal dish, the cooking time will be decreased by 5-10 minutes.
Bake the skinless, boneless chicken breasts for 30-40 minutes
Bake the bone-in chicken breasts for 40-50 minutes
Bake the skinless, boneless chicken thighs for 40-50 minutes
Bake the bone-in chicken thighs for 50-60 minutes
This is great on salads, in sandwiches or just the way it is.