Oregano and Lime Roasted Chicken Breasts

If you got this recipe from the mag and not the website, and made it with skinless/boneless chicken, you missed the point of the article.

D made this. It was really good. Juicy and flavorful. We both really enjoyed it.
I prepped it. I subbed one tsp of dried oregano for the fresh. We had rice and salad as a side. Will have again.

Oregano and Lime Roasted Chicken Breasts

Myth-Buster Recipe. A chicken breast will always be lean—skinned or not. If you're tired of plain skinless, boneless chicken breasts, splurge on the skin-on option from time to time.
Yield: 4 servings (serving size: 1 breast half and about 2 1/2 tablespoons sauce)

Chicken:
1 tablespoon chopped fresh oregano (used 1 tsp of dried oregano)
2 teaspoons grated lime rind
1 teaspoon ground cumin
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
4 bone-in, skin-on chicken breast halves (about 3 pounds) (used thighs...cheaper)
2 teaspoons olive oil
1/2 teaspoon salt

Sauce:
1 tablespoon all-purpose flour
1/4 teaspoon ground cumin
1 cup fat-free, less-sodium chicken broth
1 tablespoon tequila
1/2 teaspoon lime juice

1. To prepare chicken, combine first 5 ingredients in a small bowl. Loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Rub the oregano mixture evenly under loosened skin of each breast half. Arrange chicken breasts in a shallow dish; cover and refrigerate at least 4 hours.

2. Preheat oven to 375°.

3. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over, and transfer to oven. Bake at 375° for 25 minutes or until chicken is done. Remove chicken from pan, reserving 1 1/2 tablespoons drippings; set chicken aside, and keep warm.

4. To prepare sauce, heat reserved drippings in pan over medium-high heat. Add flour and 1/4 teaspoon cumin to pan, and cook for 30 seconds, stirring constantly with a whisk. Add chicken broth, 1 tablespoon tequila, and lime juice, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to about 2/3 cup (about 2 minutes), stirring occasionally. Serve with chicken.

CALORIES 446 ; FAT 18.8g (sat 4.9g,mono 8.1g,poly 3.8g); CHOLESTEROL 167mg; CALCIUM 46mg; CARBOHYDRATE 2.9g; SODIUM 534mg; PROTEIN 60.2g; FIBER 0.7g; IRON 2.6mg

Cooking Light, APRIL 2010