Ready in 40 minutes
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.
"This recipe was the bomb!! I followed your instruction to the T- and it came out perfect. Thanks for sharing this recipe."- PatWyatt
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Preheat oven to 500F 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 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.
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Correnag 1 year agoI did not like this recipe. It turned out just as dry as any other way I've cooked chicken breast. The flavors were boring and it took twice as long to cook than as the directions stated. :(
Nicolamitch 2 years agoYummy recipe, need to up the seasoning to get a good flavor. Definitely will use this recipe again.
49erfan 3 years agoCooking time was off. I kept extending the time in 5 min incriments. It was finally done somewhere between 45-60 min. It wasn't til after about 45 min that the skin began to darken and crispen. Flavors were not great. Although I used the specified amount of red pepper flakes, it was a bit too much. Adding the garlic mix in the pocket of chicken didn't do much either. I ended up using the chicken in a sandwich.
PatWyatt 3 years agoThis recipe was the bomb!! I followed your instruction to the T- and it came out perfect. Thanks for sharing this recipe.
chrism2607 6 years ago[I posted this recipe.]