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Garlic-Roasted Chicken Breasts

['3 large garlic cloves', '1 teaspoon dried oregano', 'Scant 1/2 teaspoon dried hot red-pepper flakes', '2 tablespoons extra-virgin olive oil', '4 chicken breast halves with skin and bone (2 to 2 1/4 lb total)']

Preheat oven to 500°F with rack in upper third.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

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