1/3 c. Dijon mustard
1/3 c. honey
2 tbsp. chopped fresh dill or 1 tbsp. dried dill
1 tsp. grated orange peel
1 (2 1/2 lb.) chicken, quartered

Make honey mustard sauce ahead of time. Keep refrigerated. Preheat oven to 400°F. Combine mustard and honey in small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken skin side down. Brush on sauce. Pull back skin on chicken and brush with sauce.

Bake until juices run clear (about 30 minutes).