Saturday, March 23, 2013

garlic-roasted chicken... 1 hour and 10 minutes

the goods:
4 heads garlic
1 teaspoon dried oregano, divided
2 or 3 bone-in skin-on chicken breasts, rinsed and patted dry
2 tablespoons olive oil
crusty french or sourdough bread, lightly toasted

Preheat oven to 400 degrees. Slice the tops from garlic heads, reserving the bottoms; arrange the tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Sprinkle 1/2 teaspoon oregano over each garlic top, and arrange chicken over the garlic. Place the reserved garlic bottoms, cut sides up, next to the chicken in the pan. Drizzle the chicken and garlic bottoms with olive oil. Season chicken with salt and pepper; sprinkle with remaining oregano.

Roast the chicken for 30 minutes; turn the garlic bottoms, cut sides down, and rotate the pan. Continue roasting the chicken until the skin is browned and the juices run clear, about 30 minutes more. 
Pour the pan juices into a measuring cup; skim the fat from the top. Squeeze garlic from garlic bottoms onto the toasted bread and spread. Serve chicken drizzled with sauce, alongside the most delicious bread you'll ever eat!

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