1/3 C dijon mustard
1/3 C honey
1 TBSP dried dill
1 tsp freshly grated orange peel
1 2.5 pound chicken, quartered
Preheat oven to 400.
Combine mustard and honey in small bowl. Stir in dill and orange peel.
Line a baking sheet with foil. Place chicken skin side down on pan. Brush sauce onto chicken, coating well.
Turn chicken over. Gently pull back skin and brush meat with sauce. Pull skin back over sauce.
Brush skin with remaining sauce. Bake until juices run clear when thickest part of meat is pierced with a knife, about 30 minutes.
We like this served with mashed potatoes and veggies.
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