In this dish, the garlic tops serve as a roasting rack for the chicken. The garlic bottoms are then flipped halfway through the cooking time, to soak up the juices. Serve with toasted slices of French bread, if desired.
Recipe information
Yield
serves 4 to 6
Ingredients
sautéed broccoli rabe
Preparation
Step 1
Preheat the oven to 400°F. 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. Place 1 sprig of the oregano over each garlic top, and arrange the chicken breasts over the garlic.
Step 2
Place the reserved garlic bottoms, cut sides up, next to the chicken in the pan. Drizzle the chicken and garlic bottoms with the olive oil. Season the chicken with salt and pepper; place the remaining 4 sprigs of oregano on top.
Step 3
Roast the chicken for 30 minutes; turn the garlic bottoms cut sides down, and rotate the pan. 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 165°F, about 30 minutes more.
Step 4
Pour the pan juices into a measuring cup; skim the fat from the top. Serve the juices with the chicken and roasted garlic.
sautéed broccoli rabe
Step 5
In a large pot of boiling salted water, cook the broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside. 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. Heat the olive oil in the skillet. 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. Season with salt and pepper. Serve hot.
