Rachael Ray's Honey-and-lemon Marinated Chicken

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lemon, juice and zest of, large
• 3 tablespoons honey
• 2 teaspoons garlic, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 4 chicken breast halves, skin on
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 400°f
• 2 line a baking sheet with foil.
• 3 in a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
• 4 place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
• 5 cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
• 6 heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat.
• 7 pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
• 8 cook until the skin is browned and crisp, about 5 minutes.
• 9 transfer the chicken, skin side up, to the prepared baking sheet.
• 10 bake until cooked through and the juices run clear, about 20 minutes.