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Chicken L’Orange with Crispy Potatoes

September 14, 2009

I saw an episode of Melisa d’Arabian’s Ten Dollar Dinners where she made crispy chicken l’orange along with perfect crispy potatoes.  It looked very good and tonight after work I made both recipes.  It took me a little over 45 minutes from starting to cook to having dinner ready and it turned out great! Becks loved the chicken and I will definitely make these recipes again.

Chicken L’Orange

Ingredients:
– 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

Instructions:

  • 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 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 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.

Perfect Crispy Potatoes

Ingredients:
– 1/4 cup vegetable oil
– 3 russet potatoes, peeled, and cut into 1/2-inch cubes
– Kosher salt and freshly ground black pepper
– 3 tablespoons water
– 1 tablespoon unsalted butter

Directions:

  • Preheat oven to 375 degrees F.
  • In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don’t stick.)
  • Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes.
  • Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

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