Mineola Orange Honey Mustard Chicken

• 4- 1/2 pounds Chicken
• 1 sprig Rosemary, Chopped
• 1 clove Garlic (Large Clove), Pressed Or Chopped
• 3 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 1 teaspoon Dry Thyme
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 3/4 whole Minneola Orange (or A Regular Orange), Juiced
• 1/2 cups Water, If Needed

1. Preheat oven to 400 degrees F.
2. Clean chicken, rinse well and dry.
3. Add rosemary, garlic, dijon mustard, honey, thyme, salt, pepper and orange juice to a bowl and mix.
4. Rub mustard mixture all over the top, under the breast and inside the cavity of the chicken.
5. Tuck wings under and tie drumsticks together in place.
6. Bake 20 minutes and then lower temperature to 350 degrees F, basting every 20 minutes using pan drippings.
7. Add another 1/2 cup of water to the bottom of the pan if needed to keep the juices from burning.
8. Continue to bake until thigh temperature reaches 165 degrees F and juices run clear, about and hour and a half.

chicken, rosemary, clove garlic, dijon mustard, honey, thyme, salt, pepper, orange, water

Taken from tastykitchen.com/recipes/main-courses/mineola-orange-honey-mustard-chicken/ (may not work)