Finger-licking-good chicken topped with a sticky honey orange glaze and roasted until juicy and tender.
Use bone-in or boneless chicken breasts, whichever you prefer.
The sauce is made of honey, fresh-squeezed orange juice, a touch of Dijon, garlic and a couple pinches (or more) of cayenne pepper for subtle heat.
It’s cooked stove-top first with cornstarch to thicken it and then piled on top of the chicken to caramelize in the oven and achieve the ultimate stickiness.
If you enjoy eating chicken skin you should use bone-in chicken for this recipe – the sauce doesn’t really permeate the meat – it’s mostly on the outside but what a treat it is.
If you don’t like chicken skin then I recommend using boneless chicken. You’ll really taste the sauce in every bite although it won’t be as caramelized as the bone-in version.
What it will be is every bit as delicious if not more because the sauce will be saucier. Meaning you can spoon it over the chicken off the bottom of the pan so you can taste it in every bite.
I made the sauce three times now! Once for bone-in chicken and again for boneless chicken breasts then I had to try it on roasted cauliflower. All absolutely delicious. You could drink the sauce.
But baking it is better because. . .Sticky fingers.
Sticky fingers you should definitely lick clean.
Totally worth it.
- ¼ cup honey
- ½ cup fresh squeezed orange juice (like naval)
- 1 teaspoon Dijon mustard
- 1 clove minced garlic
- ⅛ - ¼ teaspoon ground cayenne pepper
- sea or kosher salt and fresh black pepper
- 2 teaspoons corn starch
- 2 + ½ pounds skin-on chicken breasts or 4 boneless chicken breasts or cutlets
- In a small saucepan over medium heat whisk the honey, orange juice, mustard, garlic, and cayenne together with a dash each of salt and pepper.
- Turn the heat up to medium-high and stirring, bring to a simmer.
- In a small bowl stir the cornstarch with a tablespoon of water until dissolved and slowly whisk it into the sauce.
- Simmer slowly 7 - 8 minutes then remove from heat and let cool to lukewarm - it will thicken up as it cools.
- Preheat the oven to 400 degrees F.
- Grease a roasting/baking pan big enough to hold the chicken and place it skin side up in the pan. Sprinkle with salt and pepper.
- When the sauce has cooled and set up spoon it over the chicken and spread it out with the back of the spoon or a pastry brush. If some of it falls to the bottom of the pan scoop it up and heap it on top of the chicken.
- Bake 45 minutes to 1 hour - if it starts to darken too much cover with aluminum foil - until an internal temperature on a meat thermometer registers 165 - 174 degrees F. Let set 5 minutes before eating.
- Grease a baking pan big enough to hold the chicken but not too big - they should fit about an inch apart with a 1-inch border around the sides.
- Spoon the sauce over the chicken - some of it will fall to the bottom of the pan - that's ok.
- Bake 20 - 40 minutes until the juices run clear and internal temperature reaches 165 - 174 degrees F.
- For serving scoop up the sauce from the bottom of the pan and spoon it over them.