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 (2-1/2 pound) chicken quarted
Preheat oven to 400. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
Line 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. Gently pull skin back over sauce.
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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