Honey-and-Lemon-Marinated Chicken   From Every Day with Rachael Ray June-July 2006 4 SERVINGS PREP TIME 10 min (plus marinating); COOK TIME 25 min Juice and zest of 1 large lemon (3 tablespoons juice) 3 tablespoons honey 2 teaspoons finely chopped garlic 1½ teaspoons ground cumin 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons extra-virgin olive oil 4 bone-in chicken breast halves, skin on (about 2¼ pounds) Salt and freshly ground pepper 1. Preheat the oven to 400°. 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 breasts in a glass dish that holds them snugly in a single layer and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally. 2. Heat the remaining 2 tablespoons of 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.

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