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Garlic-Roasted Chicken Breasts




Source of Recipe


Gourmet, October 2007






Recipe Introduction


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.





List of 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)
  






Instructions



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.
   






Final Comments


Makes 4 (main course) servings