Garlic-Roasted Chicken Breasts

chicken garlic poultry roast quick & easy wheat/gluten-free dinner lunch gourmet sugar conscious paleo dairy free peanut free tree nut free soy free no sugar added kosher

Ian Knauer

Makes 4 (main course) servings

Source

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)

Method

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.