VARIATION Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce. * For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes. * Make measuring honey easier by spraying the measuring cup with vegetable cooking spray. The honey will not stick to the cup. PREPARATION TIME: 10 Minutes COOKING TIME: 30 Minutes PERFECT PARTNER: Green Beans

1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 teaspoon freshly grated orange peel
1 2 1/2 pound chicken, quartered

1/3 cup Dijon mustard 1/3 cup honey 2 tablespoons chopped fresh dill or 1 tablespoon dried dill 1 teaspoon freshly grated orange peel 1 2 1/2 pound chicken, quartered

1. Preheat oven to 400 degree Fahrenheit. Combine mustard and honey in a small bowl. Stir in dill and orange peel.

2. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.

3. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.

4. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.