Garlic-Roasted Chicken Breasts

• 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.

garlic, oregano, chicken breasts, olive oil, salt, salt, broccoli rabe, pine nuts, olive oil, lemon zest

Taken from www.epicurious.com/recipes/food/views/garlic-roasted-chicken-breasts-383329 (may not work)