Honey-Mustard Chicken

By EdieK

Pound for pound, whole chickens cost less than cut-up pieces, but you can save money buying cut-up chicken in large portions or "family-packs." Divide chicken into recipe-size servings; freeze until needed.

Ingredients

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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 400F 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.