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.
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.