- Cooking Time: 20 to 25
- Servings: 4
- Preparation Time:
BackstoryFound 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.
- 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.