Recipe by LaJuneBug
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.
Top Review by cyaos
I am sorry but this did not go over very well in our house. It is very high in saturated fat - something I can overlook if the taste is up to par. I followed the recipe exactly with the exception of using boneless skinless chicken breasts as we don't eat skin-on chicken. It was too orangey for our tastes and the orange overpowered almost every other flavour, especially the dill which is a subtle flavour at the best of times. If I ever made this again I would cut out all of the orange or just put in a small amount of peel. Made for PAC Spring 2008.
- 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 See How It's Made
- Preheat oven to 400°F.
- Combine mustard, honey, and orange marmalade (if using) 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 over sauce.
- Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meet is pierced with a knife, about 30 minutes.