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1
Preheat the oven to 400F.
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2
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.
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3
Place 1 sprig of the oregano over each garlic top, and arrange the chicken breasts over the garlic.
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4
Place the reserved garlic bottoms, cut sides up, next to the chicken in the pan.
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5
Drizzle the chicken and garlic bottoms with the olive oil.
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6
Season the chicken with salt and pepper; place the remaining 4 sprigs of oregano on top.
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7
Roast the chicken for 30 minutes; turn the garlic bottoms cut sides down, and rotate the pan.
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8
Continue roasting the chicken until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165F, about 30 minutes more.
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9
Pour the pan juices into a measuring cup; skim the fat from the top.
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10
Serve the juices with the chicken and roasted garlic.
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11
In a large pot of boiling salted water, cook the broccoli rabe until bright green, 45 to 60 seconds.
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12
Drain; set aside.
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13
Toast the pine nuts in a skillet over medium heat, shaking the skillet, until evenly golden brown, 4 to 5 minutes; remove from the skillet.
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14
Heat the olive oil in the skillet.
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15
Add the broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes, Toss the broccoli rabe with the pine nuts and lemon zest.
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16
Season with salt and pepper.
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17
Serve hot.
