Garlic-Roasted Chicken Breasts

Name: Garlic-Roasted Chicken Breasts
Prep time: 10 min
Total time: 1 h 10 min
Yield: 6 servings
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

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.

Source: Everyday Food, September 2003

1 hour 10 mins 10 mins 6

Total Time Prep Servings

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.

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Reviews

How would you rate this recipe?

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.
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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!!
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