Orange-Rosemary Baked Chicken
Serves 4

2 tablespoons vegetable oil
1/2 cup orange juice
l tablespoon honey
l tablespoon Dijon mustard
l teaspoon Worcestershire sauce
2 cloves garlic, minced
l teaspoon grated orange zest
l tablespoon fresh rosemary (or l teaspoon dried)
1/2 teaspoon salt
dash white pepper
l whole chicken (3 1/2 pound), quartered
Orange segments for garnish

In medium bowl, whisk together all ingredients except chicken.
Place chicken in lightly sprayed or oiled baking dish.
Cover chicken with marinade.
Cover and refrigerate two hours, turning once.
Allow chicken to come to room temperature before baking.
Preheat oven to 350°F.
Bake chicken, skin side up, basting with juices once or twice until no longer pm in center, about l hour. Serve in baking dish, garnished with orange segments.