Rachael Ray'S Honey-And-Lemon Marinated Chicken

1. 1

   Preheat oven to 400u00b0F

2. 2

   Line a baking sheet with foil.

3. 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. 4

   Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.

5. 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. 6

   Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.

7. 7

   Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.

8. 8

   Cook until the skin is browned and crisp, about 5 minutes.

9. 9

   Transfer the chicken, skin side up, to the prepared baking sheet.

10. 10

    Bake until cooked through and the juices run clear, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.