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Garlic-Roasted Chicken Breasts

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In this dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover chicken can be used in dishes like chicken enchiladas.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, September 2003

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. Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.

  2. Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.

  3. Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.

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

Reviews Add a comment

  • ldc
    13 FEB, 2017
    Very easy and very moist! This is a keeper!
    Reply
  • dharteveld
    23 MAR, 2011
    Super-moist.I'll never eat dried-out chicken again.
    Reply
  • Laurel3113
    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!
    Reply
  • knoxtrailstudio
    1 AUG, 2009
    Should the chicken be roasted before? is this double-cooking the chicken?
    Reply
  • AndreaRobin
    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.
    Reply
  • speeedemn
    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!
    Reply
  • kiltfire
    17 NOV, 2008
    I opted for 8 heads garlic and decided that made it too garlicky!
    Reply
  • ddangerfield1
    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.
    Reply
  • Mayracooks
    10 SEP, 2008
    If made right, This chicken is absoultely delicious! Best chicken ever! Easy and quick too.
    Reply
  • mikim
    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!!
    Reply