Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: Serves 2
Ingredients:
- 2 8-oz. bone-in, skin-on chicken breasts
- 2 Tbsp. olive oil
- 1/2 tsp. granulated garlic*
- 1/2 tsp. dried, ground Greek oregano**
- 1/2 tsp. coarse salt
- 1/2 tsp. coarsely-ground black pepper
Preparation:
1. Heat oven to 375 degrees and line a small baking sheet with foil.
2. Place chicken in a medium bowl and drizzle with olive oil. Sprinkle with remaining seasonings.
3. Cover bowl with a plate and toss vigorously to coat with oil and seasonings.
4. Arrange chicken on baking sheet and bake in center of the oven for about 40 minutes - until an instant read thermometer reads either 155 degrees for breasts or 160 degrees for thighs.
5. If skin isn't well-browned, turn on the broiler and cook another minute or so until browned.
6. Remove from oven, tent with foil, and let rest for 15 minutes.
*Note: I buy granulated garlic from Penzey's Spice. It is coarser than powdered garlic and a better flavor (powdered garlic can be bitter) but it works better than even finely chopped garlic in a recipe like this.
**Note: And by using dried oregano I break all the foodie rules again. But dried oregano works better in roasting and has a long and honorable heritage - people having been drying herbs for millennia.