1 chicken, cut into parts
Yellow mustard
Grape jelly (Welches work best)

Wash and dry chicken. With your hands, coat each piece with the yellow mustard. Lay in shallow roasting pan. Put 1 tablespoon grape jelly on each piece of chicken; 2 tablespoons on large pieces. (Really just gob on.) Bake at 350 degrees for 1 1/2 hours. Turn over once in juices at end of baking. Remove to platter and keep warm until serving. Meat will a light pink and very moist. Excellent either hot or cold. Freezes well.