Garlic-Oregano Roasted Chicken Breasts

Here is another chicken recipe for fresh oregano that calls for minimal ingredients - five to be exact. It has all the overtones of traditional country Italian cuisine. You can never go wrong with a properly roasted chicken.

The recipe call for full heads of garlic - not cloves. As the garlic roasts, it will become mild and sweet in flavor and will compliment well with the oregano. Additionally, the garlic is cleverly used as a "rack" for the chicken.

Ingredients:

2 whole roaster chicken breasts (about 3 1/2 pounds each)
8 fresh oregano sprigs
4 garlic heads
2 tablespoons olive oil
Coarse salt and ground pepper

Process:

1. Preheat oven to 400 degrees

2. Rinse chicken and pat dry

3. Slice tops from garlic heads and arrange garlic tops cut sides down in center of a roasting pan.

4. Place 1 sprig oregano over each garlic top

5. Place chicken breasts over garlic and oregano

6. Place reserved garlic bottoms in the pan next to the chicken cut sides up

7. Pour/drizzle the chicken and garlic bottoms with olive oil

8. Season chicken with salt and pepper; place remaining 4 sprigs oregano on top of chicken

9. Roast chicken 30 minutes - rotate pan and turn garlic bottoms cut sides down

10. Continue roasting chicken until skin is browned, juices run clear (25 to 30 mins)

11. Pour pan juices into a measuring cup and skim fat from top

12. Plate chicken and serve with pan juices - roasted garlic may also be added as a garnish if you like