- 4 heads garlic
- 8 sprigs fresh oregano
- 2 whole roaster chicken breasts, rinsed and patted dry
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- Preheat oven to 400 degrees F. Slice tops from garlic heads, reserving bottoms; arrange tops, cut sides down, in center of an 11-by-17-inch roasting pan. Place 1 sprig oregano over each garlic top, and arrange chicken breasts over garlic.
- 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 oregano on top.
- Roast chicken 30 minutes; turn garlic bottoms cut sides down, and rotate pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 165 degrees F, about 30 minutes more.
- Pour pan juices into a measuring cup; skim fat from top. Serve with chicken. Use roasted garlic as desired.