Honey Sweet & Spicy Chicken



Non-stick cooking spray
2 navel oranges
¼ cup sweet paprika
2 tablespoons garlic powder
2 teaspoons chili powder
1 teaspoon ground dry ginger
½ teaspoon ground chipotle pepper
¼ teaspoon salt
¼ cup honey
2 tablespoons low sodium chicken broth
2 (2½ to 3 lbs. total) large chicken breasts with skin and ribs


Preheat oven to 375°F. Spray a roasting pan with non-stick cooking spray. Slice off and discard the ends of each orange. Cut each unpeeled orange crosswise into 3 thick slices. Arrange slices in a single layer on bottom of roasting pan. In a small bowl, combine paprika, garlic powder, chili powder, ginger, chipotle pepper and salt. Stir in honey and broth to form a thick paste. Spread paste thickly and completely over all sides of chicken breasts. Place coated breasts directly on top of orange slices. Roast for 40 to 45 minutes or until chicken reaches an internal temperature of 165°F. Cut each chicken breast in half. Carefully squeeze cooked orange slices over chicken using tongs.