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Garlic-Roasted Chicken Breasts

Roasting softens and mellows garlic, turning it into a mild, delicious spread for crusty bread. Leftover chicken can be used in dishes like chicken enchiladas. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices.

  • prep: 10 mins
    total time: 1 hour 10 mins
  • servings: 6

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Pour the pan juices into a measuring cup; skim the fat from the top. Serve the juices with chicken and roasted garlic.

Source
Everyday Food, September 2003

Reviews (21)

  • 23 Mar, 2011

    Super-moist.I'll never eat dried-out chicken again.

  • 12 Feb, 2010

    The cook time and temp for this was perfect, my chicken was juicy and not dried out at all. I forgot the oregano. I also added a bit of lemon juice. When it was done I squeezed the garlic cloves into my food processor with some lemon juice, olive oil, oregano and salt and made a roast garlic paste and served it with my chicken. YUM!

  • 1 Aug, 2009

    Should the chicken be roasted before? is this double-cooking the chicken?

  • 2 Dec, 2008

    I made this tonight and just had to come and write a comment. It was sooo easy and absolutely delicious. I made it with mashed potatos and everyone loved it, my husband my kids and a friend was here. I will definately make this again.

  • 19 Nov, 2008

    This is an awesome tasting dish, easy and quick to prepare. But I only had 1 full head of garlic... but WHOA I think I scared off everybody in a 2 mile radius! I loved eating it (and I only ate 1 portion). My wife was not home to have some herself, but when she got back she would not come near me for 2 days! She likes cooking with garlic but I think 4 heads is way too much, unless EVERYBODY in the household shares in the dinner and stay away from the general public for about 36-48 hours!

  • 17 Nov, 2008

    I opted for 8 heads garlic and decided that made it too garlicky!

  • 22 Sep, 2008

    I made this for dinner for my family and everyone loved it. The garlic infuses into the chicken and it was delicious. I made mashed potatoes and used some of the roasted garlic in the potatoes - it was great. Very fast and easy dish.

  • 10 Sep, 2008

    If made right, This chicken is absoultely delicious! Best chicken ever! Easy and quick too.

  • 14 Aug, 2008

    I just realized that I already made this back in April and commented on it back then. I need to make sure I don't make a third time!!

  • 14 Aug, 2008

    I wish I read the comments before I made this dish. It turned out exactly how everyone described it... yuck!

  • 29 May, 2008

    How many sprigs of rosemary would you use? 8 like the recipe above or is that too many? I have never cooked with rosemary but bought some the other day and would like to try this recipe with it!

  • 20 May, 2008

    Are the chicken breasts really supposed to be roasted to start with or is this a typo?

  • 1 May, 2008

    my husband and i loooooove this recipe. we use rosemary instead of oregano and it's even more delicious!

  • 26 Apr, 2008

    The chicken was a bit dry and bland. It was much better once I ate some of the roasted garlic with the chicken. Hopefully I don't smell too much tomorrow!

  • 9 Apr, 2008

    I found this dish rather tasteless and the chicken turned out dry. I will try marinating the chicken for a few hours beforehand next time.

  • 5 Feb, 2008

    I came home in a rush tonight with three hungry kids under 6. I threw this together and into the oven in minutes. My kids absolutely loved it, and we all know how picky little eaters can be. I opted for some roasted veggies to go along with it and simply tossed some zucchini, carrots, and mushrooms together with some salt pepper and oil. They were popped in the oven for the last 15 minutes of roasting time and we had a perfect and wholesome meal.

  • 5 Feb, 2008

    I also saw this recipe on the show last week and made it tonight for dinner. It was easy and delicious. Definitely a keeper when I need to pull a quick meal together. I used rosemary. You can never go wrong with roasted garlic, either. I made broccollini and haricot vert with shallots, olive oil, and s

  • 4 Feb, 2008

    I saw this on the show last week and wanted to try it as it seemed like it would be easy to make. I made it today and not only was it easy to make...it was delicious!! My 3 year old daughter loved it!! The only thing I was missing was oregano, so I used rosemary instead. Thank you Lucinda and Martha for this wonderful and easy recipe. Debra

  • 31 Jan, 2008

    i love roasted chickens cant wait to try it but could you please send me the recipe for the sauteed broccoli rabe too please ,I couldnt fine the one you used on the show today thank you . Diana

  • 30 Jan, 2008

    This is a great recipe! The list of ingredients should say"roasting" chicken breasts.

  • 30 Jan, 2008

    I loved this roasted garlic chicken dinner recipe. I am a vegetarian who started eating chicken and fish a couple of years ago and I want to know - what is the best way to store a chicken or fish dinner leftover so that it can be used for a quick sandwich the next day?