1Place chicken in glass or plastic bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
2Cover and refrigerate at least 12 hours but no longer than 24 hours.
3Heat oven to 375ºF. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.
4Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.