Easy crispy skinned chicken a l'orange and parisian style crispy potatoes

Ingredients

• 1/2 cup of the orange juice
• freezer for another time
• 4 Tablespoons of honey
• 1/2 cup of frozen orange juice concentrate
• 4 Tablespoons honey
• salt and pepper

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Preparation

• Bring the sauce to a boil, for three minutes, turn off the heat and set aside.
  
  Season the chicken with kosher salt & fresh cracked pepper.
• Always be careful when working with raw chicken, of course.
  
  These chicken breasts are resting on a silicone cutting sheet, on top of my wooden board.
• Within 30 minutes, it's safely thawed.
  
  Preheat the oven to 375°F.
• Heat an oven-proof skillet with 1 Tablespoon vegetable oil.
  
  The idea is to sear the chicken and get that beautiful crispy skin.
• Bring the oil hot enough to where it ripples, but it's not smoking.
  
  Put the chicken in, skin down, and sear the meat for 3 minutes.
• Flip the chicken over and glaze the chicken with a brush-don't POUR the sauce on or the skin can become soggy.
  
  Put the oven-proof skillet into the oven and bake/roast for about 15-20 minutes.
• We want an internal temperature between 160F-170°F.
  
  Remove the skillet, and set the chicken onto a carving board and cover with foil-- let is rest for about 10 minutes.