Crispy-Skinned Chicken a l'Orange is absolutely amazing. Crispy skin and juicy, tender meat. Truly a dish you will make again and again.
This is another recipe I saw Melissa d' Arabian make for one of her challenges on the show "The Next Food Network Star."
Her challenge was to prepare three dishes and give a demo of how she prepared one of those dishes.
I remember she started giving her demo of how to prepare the chicken breast, and then she raised up an iron skillet to explain this is what she uses to get her chicken breast to brown evenly and quickly.
She takes her iron skillet and lays it on top of the chicken breast while it is browning.
I thought that this was such a great idea, that I used my iron skillet also. It is marvelous how evenly the chicken began to brown and crisp up quickly.
The crispness of the skin on the chicken breast along with the orange glaze is what makes this chicken so tasty.
This would be excellently sliced and served on top of a salad with orange slices and toasted pine nuts.
Crispy-Skinned Chicken a l'Orange
- 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.
