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

Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin-side down; brush sauce on top of chicken, coating well. Turn chicken over; gently pull back skin and brush meat with sauce; replace skin over sauce. Brush skin with remaining sauce.

Bake at 400°F until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.