Garlic-Roasted Chicken Breasts

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.