Fragrant with garlic, lemon juice, and butter, this may just become a favorite. Soak up the tasty pan juices with crusty French bread.

　　

Ingredients

makes 4 servings

　　4 skinless, boneless chicken breast halves

　　4 large garlic cloves, minced

　　1/4 cup freshly squeezed lemon juice

　　8 tablespoons (1 stick) butter, melted

　　1 teaspoon dried oregano

　　1 teaspoon kosher salt

　　3/4 teaspoon freshly ground black pepper

　　Pinch cayenne pepper

　　1 loaf French bread, cut into thick slices

　　

Step 1

Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection roast at 475°F. Cover a shallow baking pan with foil.

　　

Step 2

Rinse the chicken breasts and pat dry with paper towels. In a small bowl, mix together the garlic, lemon juice, butter, oregano, salt, black pepper, and cayenne and pour into the baking pan.

　　

Step 3

Place the chicken breasts in the garlic-butter sauce and turn them to coat all sides, leaving the cut sides down to absorb more flavor.

　　

Step 4

Roast the chicken in the center of the oven for 20 minutes, until the chicken breasts are no longer pink in the center. Place on serving plates and spoon the hot sauce over each. Serve with the French bread.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.