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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Prep this ahead of time by making the sauce up to 1 week early. Keep in an airtight container in the refrigerator until ready to use. Ingredients:
1/3 cup dijon mustard |
1/3 cup honey |
2 tablespoons orange marmalade (optional) |
2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) |
1 teaspoon orange peel, freshly grated |
1 (2 1/2 lb) roasting chickens, quartered |
Directions:
1. Preheat oven to 400°F.
2. Combine mustard, honey, and orange marmalade (if using) in a small bowl. Stir in dill and orange peel.
3. Line a baking sheet with foil. Place chicken skin-side down on prepared pan. Brush sauce on top of chicken; coat well.
4. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
5. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meet is pierced with a knife, about 30 minutes.
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