This is a fast and simpler way to get the taste of whole roast chicken, but well, faster and easier. This is delicious!
Garlic-Roasted Chicken Breasts
3 large garlic cloves, minced (1 1/2 tsp pre-chopped)
1 tsp dried oregano
1/2 tsp dried red pepper flakes
2 T olive oil
1 tsp salt
1/2 tsp fresh ground pepper
4 chicken breast halves with skin and bone (2 to 2 1/4 lb) (DO NOT use boneless, skinless)
Preheat oven to 500F with rack in upper third.
Stir together garlic, oregano, red pepper, oil, salt, and pepper.
Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 tsp garlic mixture into each pocket. coat chicken with remaining mixture (including under skin).
Roast chicken, skin side up, in a foil-lined large shallow baking pan until just cooked through (20 to 25 minutes).