[b-man]

Roasted Chicken and Garlic


Yield: makes 4 servings


INGREDIENTS:

2 whole chicken breasts (with bones and skin), rinsed & patted dry
4 heads garlic, tops cut off
8 sprigs fresh oregano
2 Tablespoons olive oil
sea salt & freshly ground black pepper
To serve: toasted baguette slices


Preheat oven to 400°F. 11 x 17-inch roasting pan.
1. Place garlic tops in the center of the roasting pan with one sprig of oregano covering each top.

2. Place chicken breasts over the garlic tops.

3. Put the garlic bottoms cut side up next to the chicken and drizzle the breasts and garlic with the olive oil.

4. Season the chicken with salt and pepper and place the remaining oregano on top of the breasts.

5. Cook for 30 minutes; turn the garlic bottoms upside down and rotate pan.

6. Cook an additional 30 minutes.

7. Remove the chicken and pour the pan juices into a measuring cup. Remove the fat from the top.

To serve:
Slice the chicken and arrange on a warmed serving dish. Remove some of the roasted garlic and dot on top of the chicken. Pour the pan juices over all. Serve with the toasted baguette slices that have been smeared with the remaining roasted garlic.

B-man