Chicken breast with orange liqueur and honey glaze

Ingredients for 6 servings:

• 6 chicken breasts, double with bone and skin
• 4 tbsp oil
• 2 bunch soup vegetables
• 3 onions
• 2 bay leaves
• 3 tbsp orange liqueur
• 4 tbsp honey
• 1 tsp thyme, fresh
• 375 ml water or light broth
• salt and pepper
• chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

is prepared on a baking tray, ideal for guests when it doesn’t need to be quite so complicated.

Preheat the oven to 225°C (425°F). Halve the chicken breasts (important: with bones and skin, otherwise they will dry out!), preferably with poultry shears, season with salt, pepper, and oil. Place on a baking tray. Add the coarsely chopped vegetables, bay leaves, and quartered onions. Season with salt and pepper. Place the chicken breasts in the preheated oven and roast for 10 minutes. Mix the orange liqueur with honey, thyme, and perhaps a little chili, and brush the meat with it. Continue roasting for 25 minutes, brushing a few more times. Remove the chicken breasts from the baking tray and keep warm (e.g., wrap in aluminum foil). Remove the meat juices with a little water or light broth, pour into a saucepan, and bring to a boil. If necessary, thin the pan a little more, strain through a sieve, and season the meat juices with honey, liqueur, salt, and pepper. Serve with baguette and salad. Boiled potatoes also work.