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

Name: Easy crispy skinned chicken a l'orange and parisian style crispy potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: En
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

Main Dish

Easy

1 h 5 m

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

Preparation

Preparation20 min

Cook time45 min

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.