Garlic-Roasted Chicken Breasts

From the kitchen of Carly

High heat sears the skin to crackling gold while garlic paste tucked inside the breasts keeps the meat impossibly tender. Oregano and red pepper flakes add a Mediterranean punch that feels both simple and sophisticated.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 large garlic cloves
  • 11 teaspoon dried oregano
  • 1Scant 1/2 teaspoon dried hot red-pepper flakes
  • 12 tablespoons extra-virgin olive oil
  • 14 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.