| | Honey Mustard Chicken 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 the dill and orange peel. Line a baking sheet with foil. Place chicken, skin side down on prepared pan. Brush the sauce on top of the chicken, coat well. Turn the chicken over. Gently pull back the skin and brush the meat with the sauce. Brush the 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. |
