Inside The Kitchen: Honey Lemon Chicken

I thought I’d give Rachael Ray’s Honey and Lemon Marinated Chicken a shot this week. I revised it a bit and BOY was it good!

* Juice and zest of 1 large lemon (3 tablespoons juice)
* 3 tablespoons honey
* 2 teaspoons finely chopped garlic
* 1-1/2 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 2-1/4 pounds)
* Salt and freshly ground pepper


Step 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. {Editor’s note: I added some orange zest too}


Step 2: Marinade and cover with plastic wrap for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.


Step 3: Place chicken in glass dish and pour marinade over the meal. Bake for 55 minutes.


Step 4: Top with feta cheese and serve with sliced tomatoes! Enjoy!!

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  1. Juliia wrote:

    That looks so great! I love cooking. I am definitly going to try that. I am always on the hunt for new recipies and I love those with very basic ingredients so that you don’t have to utilize the whole kitchen before you start cooking. Thanks!

    Posted 6.16.10

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