Melissa d'Arabian, winner of season 5 of "The Next Food Network Star" this summer, shares two delicious recipes: crispy skinned chicken l'orange and roasted asparagus with lemon vinaigrette.
After her win, Melissa's show aired six successful episodes. Her show has been renewed for a new season and will begin airing in January on The Food Network.
Crispy-Skinned Chicken a l'Orange
Recipe courtesy Melissa d'Arabian
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey
Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Place the chicken skin side up in the pan and then in the oven. Bake until internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest 10 minutes. To serve: remove the chicken breast from the bone and slice the meat on the bias.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy
Roasted Asparagus with Lemon Vinaigrette
Recipe courtesy Melissa d'Arabian
3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Vinaigrette:
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet without overlapping and roast until tender but still firm and moist, about 10 minutes.
Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together mustard and lemon juice. Slowly drizzle in olive oil, whisking quickly to emulsify olive oil into the juice mixture. Season with salt and pepper.
Toss the asparagus with the vinaigrette and serve. The dish may be eaten warm or cold.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ease of preparation: easy
