Coating chicken with mayonnaise and spices before you bake it not only makes for a beautifully browned outside, it also helps bring out the flavor of your seasonings. We use the same technique for our beer-in-the-rear whole chicken on the grill. But chicken breasts cook up faster, and this preparation couldn’t be simpler.

　　

Ingredients

serves 4

　　1/2 cup mayonnaise

　　Finely grated zest of 2 lemons

　　2 teaspoons paprika

　　3/4 teaspoon celery seeds

　　1 teaspoon salt, plus additional for seasoning

　　1 teaspoon freshly ground black pepper, plus additional for seasoning

　　Pinch of cayenne pepper

　　4 boneless skinless chicken breast halves

　　

Step 1

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

　　

Step 2

In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, the 1 teaspoon salt, the 1 teaspoon pepper, and the cayenne.

　　

Step 3

Season the chicken with the additional salt and pepper. Arrange the chicken on the prepared sheet. Slather the mayonnaise mixture over the chicken. Bake for 20 to 25 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.