Pound for pound, whole chickens cost less than cut-up pieces but you can save money buying cut-up chicken in large portions or family-packs. Divide chicken into recipe-size servings; freeze until needed.
cup Dijon mustard
2 Tbsp chopped fresh dill or 1 Tbsp dried dill
1 tsp freshly grated orange peel
2 1/2 lb chicken quartered
Preheat oven to 400°F. Combine mustard and honey 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 meat is pierced with a knife, about 30 minutes.
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.