Crispy-Skinned Chicken a l’Orange and a Giveaway

Today, I am starting off with a fabulous giveaway. I must admit it’s the best one that I have had to date. I am even jealous and wish I could win. This item would also be perfect to cook today’s chicken recipe in. I get to give a Le Creuset Iron Handle Skillet in their cherry color thanks to It retails on their site for $119.95. The inner cooking surface is satin black enamel which seals in juices creating a succulent and tender meal. This pan is ideal for searing, sautΓ©ing, tenderizing, frying, and deglazing. The uniform heating of cast iron ensures completely even cooking across the pan surface. It’s even dishwasher safe, so clean up couldn’t be easier. is part of the CSN online store family. They also have a great lighting store at That site even has great lighting for your kitchen. I am hoping one day to get some fabulous new lighting. They have a great selection of kitchen lights, contemporary lighting, track lighting, kitchen lamps, kitchen chandeliers, glass pendants and more. Best thing is most of their lights ship for free. Right now through the end of September they have their Murray Feiss on sale for 10% off. Make sure to check it out.

So to enter the giveaway, leave a comment on this post telling me what you would like to cook in this pan if you win it. Please make sure you leave some way for me to contact you in your comment. A lot of people have private profiles and you may miss out if I can”t contact you. You can enter up until Sunday at midnight (mountain standard time). The winner will be announced in Monday’s post.

Now on to today’s recipe! 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 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

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.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute 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.

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