Ingredients

¼ cup honey
2 Tbsp Blood Orange Infused olive oil
2 tsp curry powder
1 tsp ground cardamom
½ tsp ground ginger
4 chicken breasts (bone-in or boneless)
½ tsp sea salt

Instructions

Preheat the oven to 375°F.

To make the glaze, in a small bowl whisk together the honey, olive oil, curry powder, ground cardamom, and ground ginger until you have a smooth paste-like mixture.

Wash the chicken breasts in hot water, remove the skin, and pat dry.

Place the chicken breasts in a small roasting pan. The chicken should be tightly packed with the edges touching and little space left around the outside of the pan.

Drizzle the chicken with the glaze and spread it evenly with the back of a spoon or pastry brush.

Bake for 20 minutes for boneless breasts, 30–35 minutes for bone-in. A meat thermometer is the most reliable way to test if they’re ready, ideally 165°F.

Remove the pan from the oven, spoon the cooking juices over the breasts, and let rest for 3 minutes before serving.

If you’re using bone-in breasts, the bones create added flavor and juices. You can use the juice for a great pan sauce or gravy to drizzle over roasted sweet potatoes or squash to tie dinner all together.

Source:

THE OLIVE OIL & VINEGAR
LOVER'S COOKBOOK
Emily Lycopolus