As I mentioned yesterday, I was pretty sick over the weekend. While Frank and Bella enjoyed the weather, going to BBQs and pool parties, I stayed home and made a big vat of chicken soup.
I had 2 breasts leftover and figured I could use something solid to eat as well, so I found this very quick and easy (and delicious) recipe. It was perfect to pick on for a few days.
The flavors are so good…of course I kicked up the garlic 🙂 I probably could have even used more, to be honest. And as much as you shouldn’t eat the skin…well…
The meat would be perfect on top of a salad or in pasta. Yum! Try it soon.
Garlic-Roasted Chicken Breasts
adapted from Epicurious
2 chicken breasts, bone in, skin on
4 large garlic cloves
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 tablespoons extra virgin olive oil
salt and pepper
Preheat oven to 500 degrees. Place rack in upper third of oven.
Mash garlic with 1/2 teaspoon salt, then place in a bowl. Stir in oregano, crushed red pepper, oil and a bit of salt and pepper.
Cut a 2 inch long pocket (horizontally) in the meaty part of each breast, and place about 1/2 teaspoon of garlic mixture in each breast. Coat chicken with remaining mixture.
Roast chicken, skin sides up, in a foil-lined shallow baking pan for about 35 minutes.