â…“ cup Dijon mustard
â…“ cup honey
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 teaspoon freshly grated orange peel
2½ pound chicken quartered
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.
*Make the honey-mustard sauce ahead of time as directed. Keep refrigerated until ready to use. Store in airtight container for up to1 week.
*Give the chicken a wonderful tangy taste by adding 2 tablespoonfuls of orange marmalade to the sauce.