Crispy-Skinned Chicken a l'Orange

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first time i fallowed a recipe without changing a thing..am sorry i did... i absolutely hated this recipe will not make ever again..omg didnt like the orange taste on the chicken at all nothing about it was good.. bad recipe all around..sorry melissa this one is not a winner.....

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I love this recipe! It's simple, delicious and what I love about it is that you don't have to use the glaze provided in this particular recipe, but that Melissa recommended other sauces that are just as simple, inexpensive and elegant. Wow!

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This was great!!! I made fried rice to go with it and my husband loved it

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It was great, my family loved it

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I gave it 3 stars because the method of cooking the chicken leaves it tender and moist. However, I didn't like the orange sauce so instead I topped the chicken with a spoon full of basil pesto on each breast after I browned the skin side before I put it in the oven. We all love it that way. Sorry but we found the orange sauce too sweet for our taste and not very flavorful.

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Great recipe! The chicken was delicious. Very juicy and flavorful, not to mention it was really fast and easy to make. Will definitely be eating this again next month!

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Was pretty good!!

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This was absolutely delicious. So easy to make. My kids loved it. Had a General Tso's flare to it. Maybe I used very large chicken breasts, but this took 50 minutes in the oven. I will definitely make this again. Thanks Melissa!!

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Made this for dinner tonight and we ended up eating hot dogs...need I say more? Well just in case you answered yes, the sauce was so bitter from the OJ and then it had this burnt taste from all of the sugars in the OJ and honey. Other than bitter and burnt, it had no flavor. I know Clair Robinson makes 5 ingredient dishes (which she doesn't count salt and pepper and this only has 3 so keep that in mind. It just seems like 1/2 the recipe is missing...maybe that is the problem. Bottom line, will never make this again.

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Delicious! But you must serve it with that fennel salad from the same episode. The tanginess of the acid in the slaw really cuts through the sweetness of the chicken. They truly compliment each other. I used boneless skinless for this and butterflied the breasts so I could skip the oven and do it all in the pan. Perfect.