Since lately we have hit the days of the month when Macaroni and Cheese with Fish Sticks or Sausage and Pasta start showing up I went on a search for a new recipe with basic ingredients.
Here is one I am thinking of trying.
Crispy-Skinned Chicken a l’Orange
- 10 min
- Inactive Prep
- 10 min
- 20 min
- 40 min //
- 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.
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
Let us see how it turns out.