Honey Mustard and Dill Chicken

**bullmama** · 03-31-2011, 10:26 AM

I love this and so does my family. The key to this I think is the fresh dill.

1/3 cup Dijon Mustard
1/3 cup Honey
2 Tbsp chopped FRESH dill
1 tsp freshly grated or dried orange peel
1 whole chicken, cut up

Preheat oven to 400 degrees.

Combine mustard, honey, dill and orange peel in a bowl.

Grease a casserole dish large enough to accomidate all chicken pieces, do not stack. I usually end up using two dishes for a whole chicken.

Place chicken, skin side down, on a prepared pad. Brush sauce on chicken and coat well. Turn chicken over, gently pull back any skin and brush the meat with the sauce. Return skin to original position and glaze well. Do this with all pieces.

Bake uncovered until juices run clear when thickest portion of meat is pierced with a knife, about 30-45 minutes.

***To make this a faster and less fat recipe, you can use boneless skinless breasts.
***For extra saucy chicken, double the recipe above and pour remaining sauce over top of chicken.

**LariP** · 04-02-2011, 12:23 PM

Got the ingredients today. This will be dinner either tonight or tomorrow.

**LariP** · 04-02-2011, 03:34 PM

YUMMY!

We have enough for leftovers another night this week!

**LariP** · 04-03-2011, 04:27 AM

Oh, I tripled the sauce. And baked a little over an hour because the breasts were pretty good sized.

**cali~jenn** · 04-03-2011, 07:58 AM

Ooh as if the recipe didnt sound good those pics make it a must try.

**cali baker** · 06-12-2013, 08:42 PM

I'm going to make this recipe this coming weekend. Now that I have a fresh Dill plant, no excuses! oh, but i do need to buy the chicken still

**cali baker** · 06-16-2013, 01:08 PM

Honey Mustard and Dill Chicken-img_4302-jpg

Mmmmm...get ready for yet another finger linking, deliciously divine chicken dish! I made this one today and just had some for lunch. Oh, the sauce is superb and doubled as a dressing for my butter lettuce salad. I used chicken breast tenders. I forgot to get the orange so I grated some lemon peel instead. Also added a bit of tarragon and thyme because I didn't have enough dill on my little plant yet. I will be eating the chicken with my salads as well as making sandwiches out of it all week long. Thank you for sharing this awesome recipe, Lisa!