Recipes: Honey-Mustard Chicken
# Honey-Mustard Chicken
## INGREDIENTS
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
1 (2½-pound) chicken, quartered
**SERVES 4**
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## Make Ahead
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.
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## VARIATION
Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce.
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### 1
Preheat oven to 400°F.
Combine mustard and honey in a small bowl. Stir in dill and orange peel.
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### 2
Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.
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### 3
Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
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### 4
Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
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## Make It Quicker
• For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.
• Make measuring honey easier by spraying the measuring cup with vegetable cooking spray. The honey will not stick to the cup.
