Honey Mustard Chicken

"Prep this ahead of time by making the sauce up to 1 week early. Keep in an airtight container in the refrigerator until ready to use."
 
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photo by cyaos photo by cyaos
photo by cyaos
Ready In:
40mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat oven to 400°F.
  • Combine mustard, honey, and orange marmalade (if using) in a small bowl. 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 portion of meet is pierced with a knife, about 30 minutes.

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Reviews

  1. I am sorry but this did not go over very well in our house. It is very high in saturated fat - something I can overlook if the taste is up to par. I followed the recipe exactly with the exception of using boneless skinless chicken breasts as we don't eat skin-on chicken. It was too orangey for our tastes and the orange overpowered almost every other flavour, especially the dill which is a subtle flavour at the best of times. If I ever made this again I would cut out all of the orange or just put in a small amount of peel. Made for PAC Spring 2008.
     
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