Honey Mustard Chicken

By Dianewaldron

Pound for pound, while 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 tblspns chopped fresh dill or 1 tblspoon dried dill
• 1 tspn freshly grated orange peel
• 1 (2 1/2pound) chicken, quartered
• *Variation: give the chicken a wonderful tangy taste by adding 2 tblspns of orange marmalade to the sauce.

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

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 with thickest portion of meat is pierced with a knife, about 30 minutes.

*For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.
*Make measuring honey easier by spraying the measuring cup with vegetable cooking spray. The honey will not stick to the cup.