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Crispy-Skinned Chicken a l'Orange Recipe

Crispy-Skinned Chicken a l'Orange

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (523)

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Average Rating:

Total Reviews: 523

Showing 31-40 of 523

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  • on September 18, 2011

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    I was encouraged to make this based on all the good reviews but the chicken really disappointed. The only thing we did different was use boneless chicken breast so maybe thats why, but I would not recommend this anyway. There was hardly any flavor and it didn't make that nice orange color on the chicken.

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  • on August 11, 2011

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    It thought it wasn't SOO AMAZING...but it was pretty good chicken! I loved the crispiness of the skin. It almost reminded me of the skin inside peiking duck pancakes. (THAT is a dish I one day want to learn to make on my own!

    I couldn't believe how elegant frozen orange juice concentrate could make a dish! But it came out seeming really elegant.

    I used chicken thighs with the bone in because everyone in my family loves dark meat. It came out perfect. Served it with mashed potatoes and served the extra glaze along with the chicken.

    This recipe wins for one of the simplist dishes to put together. I was really skeptical it would turn out that good with barely any ingredients. But this dish was a winner. Five stars, ESPECIALLY because it is so easy.

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  • on July 31, 2011

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    It was a bit bitter for my taste (frozen OJ concentrate, but more honey would solve that I'm sure. I added in some hot pepper flakes and it really made the dish! Delicious the next day in a salad too!!!

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  • on July 29, 2011

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    I love the recipe. I love the way is so easy to do and it taste. I would like to know how much calories it is. because I'm in diet.

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  • on July 05, 2011

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    Very good and easy to make my husband coul not stop raving about how good this recipe was!

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  • on May 31, 2011

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    With 5 stars and 487 reviews, I thought for sure this would be delicious but it had a bitter taste with the frozen OJ concentrate. Maybe next time I will add more honey as someone mentioned before and that will take away the bitterness. I also used boneless, skinless chicken breasts because that's all I had. I didn't have time to cook it in the oven so I just cooked it stovetop.

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  • on April 02, 2011

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    I picked this recipe because my husband is OBSESSED with orange juice lol so I thought it be a nice twist. IT WAS AWSOME!!!! I was nervous at first but it turned out great. I added more honey to even out the orange flavor which was strong and it was great. THANK YOU....I will be using this recipe again my husband made it clear more of the orange chicken lol

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  • on March 28, 2011

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    I love this recipe! We have prepared it with all parts of the chicken, after first doing the bone in, skin on breasts. It's good on ANY piece of chicken with the skin on. My family asks for it over and over and we never get tired of it! It's also very fast to prepare on busy week nights, which I appreciate! Thanks Melissa!

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  • on March 22, 2011

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    I thought this was great. It was really easy to make and fast and the flavor was great, was not too sweet which I was concerned about. Made citrus rice to go with it and family loved it. I also cooked thighs as well and the glaze was enough for all six pieces of chicken I made. Great recipe.

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  • on March 20, 2011

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    Use this for a whole roasted chicken. Add a few Tbsp melted butter and some fresh minced garlic, hold the honey until the last 15 minutes of roasting (it tends to burn otherwise. This will make the most delicious gravy ever, good on mashed or rice and the chicken has a beautiful golden glaze. Add the honey for only the last baste or two or the sugar burns. If you have a whole orange you can squeeze it and use the juice in the baste (still use some concentrate and pop the squeezed wedges into the chicken with a wedge or two of sweet onion and a few garlic cloves.

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