Garlic-Roasted Chicken Breasts

Found this one in the October issue of Gourmet Magazine. Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh, perfumed throughout by a pocket filled with herbed garlic paste. Ian Knauer