1/3 cup honey
2 tablespoons orange marmalade (optional)
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 teaspoon freshly grated orange peel
1 (2-1/2 pounds) chicken, quartered (or skinless chicken breasts)
Preheat oven to 400 degrees. Combine mustard, honey and marmalade 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; coating 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.
Makes 4 servings.
Note:
Works great with pork too! Try substituting rosemary for the dill.