Glazed Chicken Breasts
Instructions:
- Any honey will work here, but these baked breasts would be enhanced by a strong-flavored variety. Makes 4 servings
- 1 cup orange juice
- 1â„3 cup honey
- 1â„3 cup white wine vinegar
- 2 teaspoons stemmed thyme plus 15 thyme sprigs soaked in water for 15 minutes
- 1 teaspoon finely grated orange zest
- 1 tablespoon unsalted butter
- 1â„2 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- Canola oil for greasing the baking sheet
- Four 10- to 12-ounce bone-in skin-on or skinless chicken breasts
- Whisk the orange juice, honey, vinegar, stemmed thyme, and orange zest in a small saucepan set over medium-high heat until the honey dissolves. Bring the mixture to a boil.
- Reduce the heat to low and simmer, uncovered, whisking occasionally, until syrupy, about 8 minutes. Whisk in the butter, salt, and pepper; remove the pan from the heat and cool for 10 minutes. (This glaze can be made up to 2 days in advance. Store, covered, in the refrigerator; reheat it in a small saucepan, thinned with a little extra orange juice, until bubbling.)
- Position the rack in the center of the oven and preheat to 400°F. Oil a large baking sheet. Drain the thyme sprigs and place them on the sheet.
- Place the chicken breasts, bone side down, on the sprigs. Pour the sauce over the breasts and bake for 15 minutes.
- Baste with the glaze and pan juices, then continue baking, mopping every 5 minutes or so, until the glaze has turned syrupy and caramelized and a meat thermometer inserted into the thickest part of a breast without touching the bone registers 165°F (our preference) or 170°F (the USDA recommendation), 20 to 35 more minutes.
- Transfer the chicken breasts to a cutting board or a carving platter; let stand for 5 minutes before serving with any remaining orange glaze on the side.