Sunset Chicken

Orange-glazed baked chicken with warm spices that give the skin a gorgeous sunset-gold color. Melted butter, frozen orange juice concentrate, cinnamon, ginger, garlic powder, and a touch of sugar get stirred into a fragrant basting sauce that goes on in layers as the chicken bakes.

Using frozen orange juice concentrate instead of regular juice is the move. It’s more concentrated, so you get intense citrus flavor without watering down the sauce. Mixed with butter, it clings to the skin and caramelizes as it bakes, building up a sticky, lacquered glaze with each brushing.

Starting skin-side down on a rack lets the fat render and the underside cook first. After 30 minutes, flip and brush generously so the skin side gets the full benefit of the sauce for the second half of baking. The rack keeps the chicken elevated so it roasts rather than steams in its own juices.

Kitchen Tips

• Brush generously and often during the second 30 minutes. Each layer of sauce builds more glaze and more flavor.
• Line the baking pan with foil. The sugar in the sauce will caramelize and bake onto the pan without it.
• The chicken is done when fork-tender and the juices run clear. Don’t rely on color alone since the orange sauce darkens the skin.

Variations

• Add a tablespoon of soy sauce to the glaze for a sweet-salty, Asian-inspired twist.
• Use lemon juice and lemon zest instead of orange for a brighter, sharper citrus flavor.
• Swap ground ginger for freshly grated ginger for a more pungent kick.