Honey-Mustard Chicken

By Belinda

Sauce can be made ahead and store until time to use. Store up to one week in refrigerator. You can add orange marmalade to the sauce for a tangy taste.

Ingredients

• 1/3 cup Dijon mustard
• 1/3 cup honey
• 2 T chopped fresh dill or 1 T dried dill
• 1 tsp freshly grated orange peel
• 1 (2 1/2 lb) chicken, quartered

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin side down on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.