Ingredients for 4 servings:
1. 1 lemon, juice and zest of, large
2. 3 tablespoons honey
3. 2 teaspoons garlic, finely chopped
4. 1 1/2 teaspoons ground cumin
5. 1 teaspoon dried oregano
6. 1/2 cup extra virgin olive oil
7. 2 tablespoons extra virgin olive oil
8. 4 chicken breast halves, skin on
9. salt & freshly ground black pepper
Directions:
1. Preheat oven to 400°F
2. Line a baking sheet with foil.
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. Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
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. Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
7. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
8. Cook until the skin is browned and crisp, about 5 minutes.
9. Transfer the chicken, skin side up, to the prepared baking sheet.
10. Bake until cooked through and the juices run clear, about 20 minutes.