| | Honey Mustard Chicken 1 1/3 cup of Dijon mustard
1/3 cup of honey
2 tablespoons of chopped fresh dill or 1 tablespoon of dried dill
1 teaspoon of freshly grated orange peel
one 2 1/2 pound chicken, quartered |
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Preheat your oven to 400ºF. Combine the mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken 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 surface. Brush skin with the remaining sauce. Bake until the juices run clear when the thickest portion of meat is pierced with a knife, about 30 minutes. Serves 4 |
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