Garlic-Roasted Chicken Breasts

62 Ratings
  • 5 14
  • 4 16
  • 3 25
  • 2 6
  • 1 1

In this Garlic-Roasted Chicken Breasts 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.

Everyday Food, September 2003

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Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (22)

62 Ratings
  • 5 14
  • 4 16
  • 3 25
  • 2 6
  • 1 1
Martha Stewart Member
02/13/2017
Very easy and very moist! This is a keeper!
Martha Stewart Member
03/23/2011
Super-moist.I'll never eat dried-out chicken again.
Martha Stewart Member
02/12/2010
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!
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Martha Stewart Member
08/01/2009
Should the chicken be roasted before? is this double-cooking the chicken?
Martha Stewart Member
12/02/2008
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.
Martha Stewart Member
11/19/2008
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!
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Martha Stewart Member
11/17/2008
I opted for 8 heads garlic and decided that made it too garlicky!
Martha Stewart Member
09/22/2008
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.
Martha Stewart Member
09/10/2008
If made right, This chicken is absoultely delicious! Best chicken ever! Easy and quick too.
Martha Stewart Member
08/14/2008
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!!
Martha Stewart Member
08/14/2008
I wish I read the comments before I made this dish. It turned out exactly how everyone described it... yuck!
Martha Stewart Member
05/29/2008
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!
Martha Stewart Member
05/20/2008
Are the chicken breasts really supposed to be roasted to start with or is this a typo?
Martha Stewart Member
05/01/2008
my husband and i loooooove this recipe. we use rosemary instead of oregano and it's even more delicious!
Martha Stewart Member
04/26/2008
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!
Martha Stewart Member
04/09/2008
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.
Martha Stewart Member
02/05/2008
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.
Martha Stewart Member
02/05/2008
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
Martha Stewart Member
02/04/2008
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
Martha Stewart Member
01/31/2008
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
Martha Stewart Member
01/30/2008
This is a great recipe! The list of ingredients should say"roasting" chicken breasts.
Martha Stewart Member
01/30/2008
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?
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