Not burned chicken

So today I tried again with the orange ginger chicken. It turned out much better this time--nice and juicy with a lovely sweet and tangy glaze. It wasn't as crispy as I would like. I think the problem was due to the fact that I couldn't find boneless skin-on chicken breasts at the grocer. The boned breasts took longer to cook than the recipe called for. To prevent burning, I took it out of the pan and stuck it in the oven.

The fries were about the same, if not a little worse. It turns out fresh ginger burns at 425 degrees fahrenheit. Well, the more you know.