Oven-baked orange-glazed chicken breasts

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1000, total fat 81 G., saturated fats 10 G., proteins 40 G., carbohydrates 32 G., fiber 6 G., cholesterol 111 mg, sodium 1042 mg, sugar 23 G.

In this recipe, a simple glaze of orange juice, honey, oregano, and vinegar transforms ordinary chicken breast into a stunning restaurant-quality dish. Simply brush it over skinless, boneless chicken breasts while baking, and you're done! Serve with roasted asparagus glazed with the same orange glaze.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Orange glaze

Zest and juice (0.5 cup) of 1 large orange
2 tablespoons of honey
2 tablespoons fresh oregano, finely chopped
2 tbsp sherry vinegar
0.5 cups vegetable oil

Chicken breasts

4 boneless chicken breast halves with skin
2 tablespoons of vegetable oil

Asparagus

450 g chopped asparagus
1 tbsp. l. olive oil
Freshly grated orange zest for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, asparagus, Orange zest, honey, sherry vinegar, oregano

Cooking the dish according to the recipe:

Orange glaze:

Combine orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt, and a pinch of black pepper. Gradually add the vegetable oil, whisking until emulsified.

Exit: about 1 tbsp.
Preheat oven to 200°C. Line a baking sheet with foil and place a rack on top of the baking sheet.

Chicken breasts:

Pat the chicken breasts dry with paper towels. Brush with vegetable oil and season generously with salt and pepper. Place on a rack set over a baking sheet and roast in the oven until the internal temperature reaches 165°F (74°C), 40–50 minutes, depending on the size of the chicken breasts. Brush the breasts with 2/3 cup of the orange glaze 10 minutes before they're done, then brush again after 5 minutes. Let cool for 5–10 minutes before serving. Set aside the remaining glaze for the roasted asparagus.
Asparagus:

Place a rimmed baking sheet in the oven and preheat to 200°C (400°F). Toss the asparagus in a large bowl with olive oil and season with salt and pepper. Place the asparagus on the hot baking sheet and roast until tender, about 10 minutes.
Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of orange glaze and sprinkle with a little orange zest. Serve with chicken breasts.