Crispy-Skinned Chicken a l’Orange
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Today’s recipe: learn how to make crispy-skinned chicken a l’orange! I have watched the last two seasons of The Next Food Network Star. Last year, I was pulling for Kelsey, but she didn’t win. This year, I was hoping Melissa d’Arabian would win, and she did.
So as the winner of the show, Melissa got her own show on the Food Network. Her first episode aired the week after the finale of Next Food Network Star. Her show is called $10 dinners. She provides dinner for 4, for under $10 on her show.
This recipe for crispy-skinned chicken a l’Orange came from one of the shows and was the first recipe of hers that I made. It turned out fabulous.
The chicken was extremely tender and juicy and the simple glaze tasted amazing. My 5 year old daughter couldn’t stop eating this chicken, which is a feat in itself.
I loved this recipe and will absolutely make it again. It is a dish you can make for company, that is simple, and is easy on the budget. I got my chicken for about $2.50 and you only talking $1 or more for the remaining ingredients.
Crispy-Skinned Chicken a l’Orange recipe Ingredients
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
- CHICKEN BREAST HALVES
- VEGETABLE OIL
- FROZEN ORANGE JUICE CONCENTRATE
- HONEY
Crispy-Skinned Chicken a l’Orange
Real Mom Kitchen
Ingredients
- Kosher salt and freshly ground black pepper
- 3 skin-on bone-in chicken breast halves
- 1 tablespoon vegetable oil
- ½ cup frozen orange juice concentrate
- 4 tablespoons honey
Instructions
- Preheat the oven to 375 degrees F.
- Liberally salt and pepper the chicken breast halves. Heat the oil in a large sauté pan over medium-high heat (I used slightly lower 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 skin side up and brush each piece with the glaze. (I did half the glaze) Transfer the pan to the oven (make sure it’s an oven safe pan or transfer the chicken to an oven safe pan). Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through (This is when I used the other half of the glaze), about 15 minutes in total (mine took more like 35 minutes to get to 160 degrees). 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.
