Oven-baked orange-glazed chicken breasts

Ingredients:

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

Preparation:

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

3. 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.

4. 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.
5. 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.