Garlic-Roasted Chicken Breasts
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.
- Total Time:
- Servings: 6
Source: Everyday Food, September 2003
- 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
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.
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.
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.
Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.