Chicken Entrees
Honey Mustard Chicken
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons chopped fresh dill
or 1 teaspoon dried dill
1 teaspoon freshly grated orange peel
1 ( 2 1/2 pound chicken )
Preheat oven to 450 degrees.
Combine mustard and honey in a small bowl.
Stir in dill and orange peel.
Line 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.
Brush skin with remaining sauce.
Bake until juices run clear
when thickest portion of meat
is pierced with a knife,
about 30 minutes.
Variation
Give the chicken a wonderful tangy taste by
adding 2 tablespoons of
orange marmelade to the sauce.
Make Ahead
Make honey-mustard sauce
ahead of time as directed.
Keep refrigerated until ready to use.
Store in an airtight container for up to a week.
Xpress
For an even speedier meal,
use skinless chicken breasts.
Broil chicken turning once,
until no longer pink,
about 15 minutes.
