Appears in Cook's Country April/May 2011
It may seem like the perfect weeknight dinner, but getting nicely rendered skin and plenty of orange flavor can take a little doing.
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 ...