I found the following recipe in my files -- DH & DS want to try it,
but I simply cannot stand dill. Any suggestions for a different but
appropriate herb to take its place? I'm thinking rosemary, but I
dunno; what goes well with honey and mustard?

Honey-Mustard Chicken

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 2.5 pound chicken, cut into pieces

Preheat oven to 400 degrees F. Comine 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. Gently pull skin back into place. Brush skin
with remaining sauce. Bake until juices run clear when thickest portion
of meat is pierced with a knife, about 30 minutes.

Make ahead: Make the hone-mustard sauce ahead of time as directed;
keep refrigerated until ready to use. Store in an airtight container
for up to 1 week.

Variation: Give the chicken a wonderful tangy tasted by adding 2
tablespoons of orange marmalage to the sauce.


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~