Garlic-roasted Chicken Breasts

4 Servings
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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.

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Garlic-roasted Chicken Breasts Ingredients

3 cloves Garlic	2 tablespoon Olive oil extra virgin
1 teaspoon Oregano dried	4 each Chicken breast halves with skin and bone
1/2 teaspoon Red pepper flakes

Instructions for Garlic-roasted Chicken Breasts

Preheat oven to 500?F with rack in upper third.
Mince and mash garlic to a paste with ? teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, ? teaspoon salt, and ? teaspoon pepper.
Cut 2-inch-long pocket (about 1? inches deep) horizontally in side of each breast half and spread ? 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.

Main Ingredient: ChickenCuisine: American

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