Ingredients:
1 lemons, 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
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.