• Cooking Time: 20 to 25
  • Servings: 4
  • Preparation Time:


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


  • 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)


  • 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.

Categories: Main Dish  Oven  Poultry  Roast 
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