Rachael Ray's Honey-And-Lemon Marinated Chicken

Recipe by mary winecoff
READY IN: 35mins




  • 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.