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Honey Mustard Chicken




Source of Recipe


Mary Williamson


Recipe Introduction


Make the honey mustard sauce ahead of time as directed in step 1. Keep refrigerated until ready to use. Store in an airtight container for up to 1 week.

Variation: Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce.





List of Ingredients




1/2 cup Dijon mustard
1/3 cup honey
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 teaspoon freshly grated orange peel
1 (2 1/2 pound) chicken, quartered





Recipe



1. Preheat over to 400 degrees F. Combine mustard and honey in a small bowl. Stir in dill and orange peel.

2. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.

3. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.

4. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.