• Preheat the oven to 375˚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.

ORANGE GLAZE:

• In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze.
• Turn the chicken skin side up and transfer the pan to the oven.
• Bake until the internal temperature reaches 160 to 170˚F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total.
• Let the chicken rest for 10 minutes on a cutting board.
• Remove the chicken breast from the bone and slice the meat on the bias.

  Transfer the chicken to a serving platter and serve.