Honey Mustard Chicken |
Course : Chicken
Source: LoriBeth Lombardo
Serves: 4 |
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Ingredients:
1/3 cup Dijon Mustard |
1/3 cup honey |
2 Tablespoons chopped fresh dill or 1 tablespoon dried dill. |
1 Tablespoon freshly grated orange rind |
2 1/2 pounds chicken,cut up. |
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Preparation / Directions:
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 use.Store in an airtight container for up to 1 week.
Preheat oven to 400*F. Combine mustard and honey in a small bowl.Stir in dill orange rind.
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 skin back over sauce.
Brush skin with remaining sauce.Bake until juices run clear.When thickest portion of meat is peirced with a knife.About 30 minutes.
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