RACHAEL RAY'S HONEY-AND-LEMON MARINATED CHICKEN

Rachael Ray's Honey-And-Lemon Marinated Chicken image

Provided by mary winecoff

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

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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

Steps:

Preheat oven to 400°F
Line a baking sheet with foil.
In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
Cook until the skin is browned and crisp, about 5 minutes.
Transfer the chicken, skin side up, to the prepared baking sheet.
Bake until cooked through and the juices run clear, about 20 minutes.