Sunday, April 5, 2009

Garlic-Roasted Chicken Breasts

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).

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