Ingredients

2 teaspoons Dijon mustard

1/3 cup fresh orange juice

1/2 teaspoons orange zest

3 tablespoons olive oil

1 teaspoon tarragon leaves

3 teaspoons honey

1 teaspoon kosher salt

4 bone-in, skin on split chicken breasts

1/2 teaspoon black pepper

Preparation

  1. Combine mustard, orange juice, orange zest, 2 tablespoons of the olive oil, tarragon, hone, and 1/2 teaspoon of the kosher salt in a bowl. Mix to combine and set aside.

  2. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Season the chicken breasts with pepper and remaining salt, making sure to rub seasoning under skin.

  3. Heat a large, heavy skillet over medium high heat for 3 about minutes. Add the remaining olive oil and heat for about 1 minute.

  4. Add the chicken breasts to the pan and sear for about 4 minutes on each side. Remove the chicken from pan and place on the lined baking sheet. Place baking sheet in oven and bake 15-20 minutes or until internal temperature in thickest piece reaches 165 degrees.

  5. While chicken is baking, carefully pour orange and mustard sauce into the empty skillet and bring to a simmer. Simmer for about 1 minute and remove from heat. When the chicken has finished baking, brush each piece with sauce. Pass remaining sauce to be spooned over chicken as desired.