It may seem like the perfect weeknight dinner, but getting nicely rendered skin and plenty of orange flavor can take a little doing.
Why This Recipe Works
Borrowing a technique from previous test kitchen recipes, we weighed down the breasts for our Orange-Glazed Chicken with a Dutch oven as they cooked. The weight pressed out the fat and allowed the skin to crisp up nicely. After our initial tests, we discovered that roasting the breasts in the oven was unnecessary. Cooking them completely in the skillet had no ill effects. Processing the salt used in our brine with orange zest prior to dissolving it in water released the oils in the zest that the salt then carried deep into our chicken.
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