The Martha Stewart Show

Garlic-Roasted Chicken Breast

The Martha Stewart Show

Martha and Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living, prepare a simple supper of garlic-roasted chicken breasts and broccoli rabe.

Garlic-Roasted Chicken Breasts

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Ingredients

4 heads garlic
8 sprigs fresh oregano
2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry
2 tablespoons olive oil
Coarse salt and freshly ground pepper

Directions

Preheat oven to 400 degrees. Slice the tops from garlic heads, reserving the bottoms; arrange the tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of the oregano over each garlic top, and arrange the chicken breasts over the garlic.
Place the reserved garlic bottoms, cut sides up, next to the chicken in the pan. Drizzle the chicken and garlic bottoms with the olive oil. Season the chicken with salt and pepper; place the remaining 4 sprigs of oregano on top.
Roast the chicken for 30 minutes; turn the garlic bottoms cut sides down, and rotate the pan. Continue roasting the chicken until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees, about 30 minutes more.
Pour the pan juices into a measuring cup; skim the fat from the top. Serve the juices with chicken and roasted garlic.

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The Martha Stewart Show

Garlic-Roasted Chicken Breast

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