You are hereMaple-Orange Glazed Chicken
Maple-Orange Glazed Chicken
Like many people, Corey has a strong aversion to some dishes that are similar to foods that he had a bad experience with as a child. Interestingly, Corey is particularly averse to oven baked skin-on chicken. For this reason, we (Corey and I) were particularly surprised when he raved about this recipe. While I agreed that the dish was tasty, leaving the chicken moist and subtly flavored, Corey labeled this chicken the best bone-in skin-on chicken that he has ever tasted. In fact, over the last week I have periodically heard things like, "Mmm, maple-orange glazed chicken" and "We HAVE to make that chicken again," which speaks very highly of his impression of this dish. If Corey's enthusiastic response is an indicator of how well this dish turned out, you will definitely want to work this recipe into your menu in the near future.
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
- ½ cup real maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon grated orange zest
- 1 teaspoon white vinegar
- 1 teaspoon minced-fresh thyme
- 4 bone-in, skin-on chicken breast (about 3 pounds) halved crosswise
- Salt and pepper
- 1 tablespoon vegetable oil
Directions
1. Adjust oven rack to middle position and heat oven to 475° degrees. Whisk maple syrup, mustard, zest, vinegar, and thyme in bowl. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat oil in large oven safe skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until well browned, about 5 minutes. Turn chicken skin-side up and transfer skillet to oven. Cook until chicken is deep golden brown and cook through, about 15 minutes. Transfer chicken to plate and tent with foil.
3. Wearing oven mitt (pan handle will be very hot), pour off any fat in skillet. Add maple syrup to empty pan and cook over medium heat, scraping up any browned bits with wooden spoon, until thick and syrupy, about 3 minutes. Season with salt and pepper. Off heat, return chicken to skillet and turn until coated with glaze. Serve.
Note:
If you are serving four, you will definitely want to make 4 chicken breasts because your chicken will shrink substantially during the cooking process. We used a cast-iron skillet for this recipe, which worked wonderfully.
