YIELD: Makes 4 (main course) servings
ACTIVE TIME: 15 min
TOTAL TIME: 40 min
• 3 large garlic cloves
• 1 teaspoon dried oregano
• Scant 1/2 teaspoon dried hot red-pepper flakes
• 2 tablespoons extra-virgin olive oil
• 4 chicken breast halves with skin and bone (2 to 2 1/4 lb total)
Preheat oven to 500°F with rack in upper third.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a foil-lined large shallow baking pan. Use metal oven safe cookware, start at 500 degrees for 10 minutes, then lower to 375 for 30-40 minutes
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