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.