Garlic-Roasted Chicken Breasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (main course) servings
- 1 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 3 large garlic cloves
- Carbohydrate 1 g(0%)
- Cholesterol 56 mg(19%)
- Fat 15 g(23%)
- Fiber 0 g(1%)
- Protein 18 g(37%)
- Saturated Fat 3 g(16%)
- Sodium 56 mg(2%)
- Calories 216
Preparation Preheat oven to 500°F 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 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. Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.
Preparation Preheat oven to 500°F 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 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. Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.
