Garlic-Roasted Chicken Breasts Recipe

Name: Garlic-Roasted Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 heads garlic; 8 sprigs fresh oregano; 2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry; 2 tablespoons olive oil; Coarse salt and fresh ground pepper; Coarse salt and fresh ground pepper; 1 1/2 pounds broccoli rabe, trimmed; 3 tablespoons pine nuts; 1 tablespoon olive oil; 1 teaspoon grated lemon zest; (serves 4)

Servings: persons

4 heads garlic
8 sprigs fresh oregano
2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry
2 tablespoons olive oil
Coarse salt and fresh ground pepper
Coarse salt and fresh ground pepper
1 1/2 pounds broccoli rabe, trimmed
3 tablespoons pine nuts
1 tablespoon olive oil
1 teaspoon grated lemon zest
(serves 4)

1
Preheat the oven to 400F.
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.
3
Place 1 sprig of the oregano over each garlic top, and arrange the chicken breasts over the garlic.
4
Place the reserved garlic bottoms, cut sides up, next to the chicken in the pan.
5
Drizzle the chicken and garlic bottoms with the olive oil.
6
Season the chicken with salt and pepper; place the remaining 4 sprigs of oregano on top.
7
Roast the chicken for 30 minutes; turn the garlic bottoms cut sides down, and rotate the pan.
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.
9
Pour the pan juices into a measuring cup; skim the fat from the top.
10
Serve the juices with the chicken and roasted garlic.
11
In a large pot of boiling salted water, cook the broccoli rabe until bright green, 45 to 60 seconds.
12
Drain; set aside.
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.
14
Heat the olive oil in the skillet.
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.
16
Season with salt and pepper.
17
Serve hot.

1534

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 heads garlic, 8 sprigs fresh oregano, 2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry, 2 tablespoons olive oil, and more.

Yes, Garlic-Roasted Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic-Roasted Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions