Crispy Chicken a l’Orange

Crispy Chicken a l'OrangePreparation time: 10 mins (plus 10 minutes to rest)
Cooking time: 25 mins

3 skin-on, bone-in chicken breast halves, rinsed and patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoons ground black pepper
1 tablespoons vegetable oil
1/2 cup thawed orange juice concentrate
1/4 cup honey


1. Preheat the oven to 375 degrees F. Place the chicken on a cutting board and season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large skillet over medium-high heat and sear the chicken, skin side down, until brown and beginning to crisp, about 5 minutes.

2. Meanwhile, to make the orange glaze, in a small saucepan, bring the orange juice concentrate, honey, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper to a boil over medium heat. Cook until syrupy, about 3 minutes, and then remove from the heat.

3. Transfer the chicken, skin side up, to a baking dish and drizzle half the glaze over the top. Bake until the internal temperature reads between 160 degrees F. and 170 degrees F. on an instant-read thermometer, about 15 minutes, then drizzle with the remaining glaze halfway through cooking. Remove the chicken from the oven and set aside for 10 minutes before moving it to a cutting board. Using tongs and a sharp knife, remove the meat from the bone and thinly slice it diagonally on a bias. Transfer to a serving platter and serve.

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