Honey-Mustard Chicken

2 (4 lb.) chickens, each cut into 8 pieces
1/4 c. extra-virgin olive oil
Kosher salt
1 c. honey
2 tbsp. dijon mustard
1 tsp. coarsely ground black pepper

Preheat oven to 400°F. On 2 large rimmed baking sheets, toss chicken and olive oil; season with salt. Roast until nearly cooked through, about 20 minutes for the breasts and 25 minutes for the legs, thighs, and wings. Pour off the fat on the baking sheets.

Preheat broiler and position a rack just below center.

In a saucepan, bring honey, mustard, pepper, and a pinch of salt to a boil. On one of the baking sheets, toss all of the chicken with the honey mixture. Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet as necessary, until the pieces are browned. turn the chicken skin side up and broil for 5 minutes longer, basting occasionally. The chicken is done when it is cooked through and the skin is deeply glazed but not blackened. Transfer chicken to a platter. Pour juices from baking sheet into a heat-proof bowl and skim off the fat. Serve the chicken, passing the juices on the side.

Makes 6 servings.