Orange Chicken

Preheat oven to 375.

Rinse and pat dry:
1 chicken (about 3 lbs.) or 3 lbs. chicken parts

Smear chicken with:
4 t. Dijon mustard

Arrange the chicken skin side down (or whatever side- I don't do skin-I usually cut slits into the top side of the chicken) in a shallow roasting pan or baking dish just large enough to hold it in a single layer (I use my 9x13 glass baking dish).

Sprinkle the pieces with:
1/2 c finely chopped onions (tastes fine without onions too)
2 T unsalted butter, cut into bits
Salt and ground black pepper to taste

Pour around chicken:
1 1/2 c orange juice

Bake, basting once, for 30 minutes. Turn the chicken skin side up and sprinkle with:
1/4 c firmly packed dark brown sugar

Bake until the chicken is tender and golden, 15-20 minutes more. Add more orange juice if the pan seems dry. Remove the chicken to a serving platter. Pour the juices into a small saucepan and boil over high heat until syrupy. Spoon the sauce over the chicken and serve.