Friday, April 2, 2010

#71 :: Crispy Chicken a l'Orange

This was delicious, and a nice change from the every day chicken. Mine took a little longer to cook than the recipe said it would (maybe because we have an older oven) but it came out great just the same! We had a salad with it -- Romain lettuce, blue cheese, bacon and ranch.

From now on, I'll be looking up more grilling recipes for sure. Since it's been warmer out for the past few days, the house is getting warmer and it gets HOT in the kitchen when I use the stove and oven. I need to create a make-shift kitchen out on my deck for the summer!


  • Kosher salt and freshly ground black pepper
  • 3 skin-on bone-in chicken breast halves
  • 1 tablespoon vegetable oil
  • 1/2 cup frozen orange juice concentrate
  • 4 tablespoons honey


Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Makes 4 servings

Recipe from 10 Dollar Dinners with Melissa d'Arabian on Food Network

Star Rating: 4.5 out of 5 stars

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