Garlic-Roasted Chicken Breasts


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Serves 4 | Prep Time | Cook Time 20 to 25

Why I Love This Recipe

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


Ingredients You'll Need

3 large garlic cloves
1 teaspoon dried oregano
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves with skin and bone (2 to 2 1/4 lb total)


Directions

Preheat oven to 500°F with rack in upper third.


Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl.


Stir in oregano, red pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.


Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket.


Coat chicken with remaining garlic mixture.


Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.


Questions, Comments & Reviews


I'm always looking for great chicken recipes since we eat chicken 75% of the time, if not more. When we are done with the 100' weather, I will definitely try this one out! (at the moment, i don't even want to think about turning the oven on.)


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