Rachael Domenica Ray (born August 25, 1968 on Cape Cod, Massachusetts) is an Emmy-winning television personality and author who currently hosts the syndicated series Rachael Ray...more.

There are many ways to prepare nice, succulent and juicy chicken dish. But preparing such dishes with no fuss? Well I can only think of Rachael Ray’s recipes. She is well known for her “30 Minute Meals”. When I wanted something quick and easy, I will generally look up her cookbook for a start.

Preparing the chicken is quite straight forward; you marinate the chicken for 30 minutes or 2 hours. You bring out the chicken; pan fried it on the skillet till the skin turn crispy and then transfers it to the oven. You will be impressed with how the chicken turns out.

The skin is nice and crispy and golden brown. Although the chicken breast is a bit dry but with the simple ingredients that is used to marinate the chicken, it really makes the chicken taste awesome. I would suggest next time using the same ingredients to marinate chicken wings instead of chicken breasts because chicken breast tends to be dry after you cook it in the oven. With chicken wings you’ll get a crispier and juicier dish with no fuss!

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Instructions

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.

Source : Rachael Ray "Everyday with Rachael Ray"

Recipe

- 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

SERVES : 4