Honey Mustard Chicken

What could be better on a thunderstormy night, when the dog is trying to make you protect him from the boomies going on in the sky outside, than a nice chicken dinner? And, of course, what's smarter than trying to use the oven when a 250+ pound scaredy-cat is cowering beside you?

After reading some of your comments on onions, I decided to follow Paula's suggestion, and pull one to use for a green onion. Of course, that made the little boys inclined to love this dinner, since they helped grow it. Don't tell them that one green onion with 4 pounds of chicken isn't much of a contribution; they're little kids! Well, maybe Ryan's not little, but I call him little.
HONEY MUSTARD CHICKEN

4 pounds chicken
salt and pepper
garlic powder
1 tbsp butter
1 large green onion
1/3 cup honey
3 tbsp Dijon mustard
1 tbsp dried dill weed
1 tsp orange zest

Arrange the chicken pieces in a large baking dish, and season both sides with a small amount of salt and plenty of pepper and garlic powder. Bake at 350F until the chicken is almost done. Pour the pan juices into a measuring cup, and set aside. In a saucepan, melt the butter. Add the green onion and orange zest, and saute for a minute or two, until the onion is soft but not browned. Whisk in the honey, mustard and dill weed, and heat through. Pour over the chicken, and return to the oven for 15 minutes.
For those of you who have family members who simply won't eat meat without some kind of gravy or sauce, take one cup of the reserved chicken broth, skim the fat off the top, and heat it in the same saucepan used to make the honey mustard sauce. Stir in 1 tbsp mustard and 2 tbsp honey. Whisk 2 tbsp cornstarch with 1/2 cup orange juice, and stir into the chicken broth mixture. Cook at low heat until it thickens, and add a bit more dill weed. When the chicken comes out, pour more of the pan drippings into the extra sauce, and serve on the side. Serve the chicken with rice and a nice green veggie (I chose broccoli) for color contrast.

This is my dearly beloved's plate; he's of the "There Must Be Gravy" school of thinking.

My dearly beloved thought the sauce was a little too bitter, which probably means he thought there was too much mustard in it. Ryan was unabashedly enthusiastic about how wonderful this chicken was; the others registered reactions between the two extremes. I believe they'd rate this as, "OK, you can make this again."