Honey Roasted Chicken

2 lbs. Chicken pieces – skinned and all visible fat removed

1 c. honey

½ c. reduced sodium teriyaki sauce

¼ c. orange juice

1 Tbsp. Dijon mustard

Preheat oven to 375 degrees.  Rinse chicken and pat dry.  Place in a single layer in a shallow baking pan.  In a medium bowl, stir together remaining ingredients.  Pour over chicken.  Bake uncovered, basting with the honey mixture occasionally, 45 minutes or so until chicken is tender and no longer pink.  Can be done in microwave also.

                                                Submitted by:  Beth McKnight