Marinated Chicken Breasts

From Shirley Evans
Makes 4 servings

4 cloves garlic, divided
2 Tbsp. cooking-quality olive oil
2 lemons, halved
1/2 tsp. crushed red pepper flakes
1/2 Tbsp. honey
2 whole (4 halves) chicken breasts, with bones and skin
High-quality olive oil, for drizzling

Crush 2 of the garlic cloves and combine them in a dish with the 2 Tbsp. oil, the juice of the lemons (retain the juiced lemon halves), pepper flakes and honey. Mix well. Put the chicken breasts in plastic bag, pour in the marinade and coat the pieces well. Let rest in the refrigerator 2 hours or more, turning the bag several times to coat the chicken.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or grease it well to keep the marinade from burning onto the pan.

Put the chicken breasts on the baking sheet skin side up and top each with a lemon half (cut side down). Roast about 45 minutes until the chicken is cooked through, moving the lemon halves around on the pieces two or three times to allow all the skin to brown.

Serve with high-quality oil, for drizzling.