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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!!

Do you have a recipe you’d like to share? I would love a peek inside your kitchen. Send me an email with pics and recipe.

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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.


  1. 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!

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