1/3 c. Dijon mustard
1/3 c. honey
2 TBS. chopped fresh dill, or 1 TBS. dried dill
1 tsp. grated orange peel
2 ½ pounds chicken
Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken on foil and brush sauce on top, coat well. Turn chicken over and brush meat with sauce. Bake at 400 until juice run clear when thickest portion of meat is pierced with a knife, about 30 minutes.