This is a family favorite. Easy enough for every day, but nice enough for company! I made this last night, and was reminded how YUMMY it is!!
Garlic-Roasted Chicken Breasts
4 garlic heads
8 fresh thyme sprigs
4 skin-on chicken breasts, rinsed and patted dry
2 tablespoons olive oil
Coarse salt and ground pepper
white wine
one lemon
Directions
1. Preheat oven to 400. Slice garlic heads in half horizontally; arrange tops, cut sides down, in center of an 11-by-17-inch roasting pan. Place 1 sprig thyme over each garlic top, and arrange chicken breasts over garlic tops.
2. Place reserved garlic bottoms, cut sides up, next to chicken in pan. Drizzle chicken and garlic bottoms with olive oil. Season chicken with salt and pepper; place remaining 4 sprigs thyme on top of chicken breasts.
3. Roast chicken 30 minutes; turn garlic bottoms cut sides down. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer reads 165 degrees, about 30 minutes more.
4. Pour pan juices into a measuring cup; skim fat from top. Add a glug of white wine and the juice of one lemon. Serve with chicken. Use roasted garlic as desired.
recipe origin: adapted from Everyday Food Magazine. photo from Martha Stewart