1/3 cup Dijon mustard
1/3 cup honey
2 TBLSP orange marmalade
2 TBLSP chopped fresh dill or 1 TBLSP dried dill
1 teaspoon freshly grated orange peel
1 (2-1/2 pound) whole chicken, cut into serving-sized pieces
Preheat oven to 400 degrees. Combine mustard, honey and marmelade 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 30-35 minutes.
NOTE:
The honey/mustard/marmelade sauce can be made ahead, and refrigerated until ready to use. Store in an airtight container for up to 1 week.