Garlic-Roasted Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Preheat oven to 500°F with rack in upper third.
2. 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.
3. 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.
4. Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.
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