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

Serves 4

Recipe from Easy Everyday Cooking
 

Preheat oven to 400 degrees.  Combine mustard and honey in a small bow.  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  proton of meat is pierced with a knife, about 30 min.

Variation
Give the chicken a wonderful tangy taste by adding 2 tbsp. of orange marmalade to the sauce.

Tip:
Make the honey mustard sauce ahead of time as in paragraph one.  Keep refrigerated until ready to use.  Store in an airtight container for up to 1 week.