Crispy Skinned Orange Chicken

Husband and I are big on Food Network these days, especially the food-related reality shows. We are currently into "The Next Iron Chef" but I much preferred "The Next Food Network Star." Their cooking skills weren't quite as intimidating, and they worked with ingredients that I have heard of. Anyway, Melissa D'Arabian was this seasons's "The Next Food Network Star" winner, and she cooked something toward the end of the season that sounded really easy and yummy - a crispy-skinned orange chicken. She said her children really liked it, so I thought it was worth a try for us.

This was definitely a tasty dish. It was also a big mess - but thankfully, I'm not the one who does dishes in the family. I think that's why I make such big kitchen messes. Anyway, I had a tough time getting all of my chicken done, because my pieces were all different sizes, really.

Baby seems to be on a meat strike, so I don't think he managed to eat a bite. But Husband and I both enjoyed this a lot. He gave it an 8 out of 10. I think I'd agree. I served this with some sweet potato fries and corn, and it sure was a pretty meal. The chicken was super moist, I just wish that the flavor had seeped more into the chicken itself, not just the skin. I will definitely make this again, though. It's officially in the rotation now.

Crispy-Skinned Orange Chicken
from Melissa D'Arabian (Food Network)

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

Directions
1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. 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.

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