Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Green Beans
- 1/3 cup Dijon Mustard
- 1/3 cup honey
- 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
- 1 teaspoon freshly grated orange peel
- 2 1/2 pound chicken, quartered
Preheat oven to 400 degrees F. Combine mustard and honey in a small bowl. Stir in Dill and orange peel. (You may make the honey-mustard sauce ahead of time and keep refrigerated until ready to use. Store in an air-tight container for up to a week.)
Linke 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, then brush skin with remaining sauce.
Bake until juices run clear when thickest portion of the meat is pierced with a knife, about 30 minutes.
Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce. For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.