Honey-Mustard Chicken

1/3 Cup Dijon mustard
1/3 Cup honey
2 Tablespoons chopped fresh dill or 1 tablespoon dried dill
1 teaspoon freshly grated orange peel
1 (2 1/2 pound) chicken, quartered
  1. Preheat oven to 400 degrees F
  2. Combine mustard and honey in a small bowl.
  3. Stir in dill and orange peel
  4. Line a backing sheet with foil.
  5. Place chicken, skin side down, on prepared pan.
  6. Brush sauce on top of chicken; coat well.
  7. Turn chicken over.
  8. Gendly bull back skin and brush meat with sauce.
  9. Gently pull skin back over sauce.
  10. Brush skin with remaining sauce.
  11. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes

Tips:
Make ahead
Make the honey-mustard sauce ahead of time as directed in steop 1. Keep refrigerated until ready to use. Store in an airtight container for up to 1 week.

Variation
Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce.

For an even speedier meal, use skinless chicken breasts. Broil chicken, turing once, until no longer pink, about 15 minutes.

Make measureing honey easier by spraying the measuring cup with vegetable cooking spray. The honey will not stick to the cup.

Good served with:


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