Roasted Garlic Feta Chicken

There's something about the smell of roasted garlic that stops you mid-thought. I discovered this dish on an ordinary Tuesday when I had a head of garlic sitting in my pantry and absolutely no plan for dinner, so I threw it in the oven to see what would happen. The kitchen filled with this golden, sweet aroma that made my roommate peek in from the other room asking what smelled so incredible. By the time the chicken came out alongside it, I realized I'd stumbled onto something that felt both effortless and somehow special, like the kind of meal you'd order at a small taverna overlooking a harbor somewhere.

I made this for a friend who'd just moved into her first apartment, and she stood in her kitchen holding the plate like she couldn't believe she'd made something that tasted restaurant-quality. That moment mattered more than I expected, because suddenly cooking wasn't just about feeding yourself—it was about showing someone that they could create something delicious in their own space, with their own two hands. She's made it probably fifteen times since then.

Ingredients

• Boneless, skinless chicken breasts (2 large): Pound them to an even thickness before seasoning so they cook uniformly without drying out.
• Garlic head (1 large): The whole head becomes the star here, transforming into something almost spreadable and sweet rather than sharp.
• Short pasta like penne or rigatoni (350 g): The ridges catch and hold the sauce, making every bite taste complete.
• Olive oil (5 tbsp total): Quality matters here since it's tasted directly—don't use the cheapest bottle you find.
• Red onion (1 small): The sharpness mellows as it cooks and provides a subtle sweetness that balances the feta.
• Cherry tomatoes (200 g): Halving them lets them blister and concentrate their flavor rather than stay watery.
• Chicken broth (1/2 cup): This becomes your sauce base, so use something with actual flavor rather than the bland stuff.
• Feta cheese (120 g), crumbled: Crumble it by hand right before adding so it stays in distinct, creamy pockets throughout the pasta.
• Lemon zest (from 1 lemon): This brightens everything at the very end, so don't skip it or substitute juice.
• Fresh parsley and dill (3 tbsp combined): Fresh herbs finish the dish with color and herbaceous freshness that dried versions simply can't match.
• Oregano, salt, and black pepper: Season generously on the chicken before roasting so the flavor gets into the meat, not just on the surface.

Instructions

Set up your roasting:

Preheat your oven to 200°C (400°F) and get two baking sheets ready. Slice the very top off your garlic head to expose those cloves, then drizzle that cut side with a teaspoon of olive oil and wrap the whole head loosely in foil like you're tucking it in for a nap.

Season the chicken:

Rub your chicken breasts with a tablespoon of olive oil until they shine, then dust them generously with oregano, salt, and pepper. The seasoning should coat every surface.

Roast everything together:

Place the foil-wrapped garlic on one sheet and the chicken on another, both going into the oven at the same time. The garlic takes 30–35 minutes until it's soft enough to squeeze, while the chicken needs 22–25 minutes until it's cooked through with no pink inside. While they roast, the kitchen will smell incredible.

Rest and slice the chicken:

Let the chicken rest for a few minutes after it comes out—this keeps it tender and juicy. Slice it thinly once it's cool enough to handle.

Cook your pasta:

While the oven is working, bring a large pot of salted water to a rolling boil and add your pasta. Cook it until it's al dente with just a slight firmness in the center, then drain it while reserving a full half-cup of that starchy water for later.

Build the sauce base:

Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add your finely chopped red onion. Let it soften for about 3 minutes until it starts to turn translucent, then add your halved cherry tomatoes and cook for another 5 minutes, allowing them to blister slightly and concentrate their sweetness.

Add the roasted garlic:

Squeeze those soft roasted garlic cloves out of their papery skins directly into the skillet—they should come out like butter. Stir gently to mash them into the tomatoes and onions, creating a creamy texture, then pour in your chicken broth and let everything simmer together for 2 minutes.

Bring it all together:

Add your drained pasta and sliced chicken to the skillet and toss everything until it's evenly coated. If it feels too dry, splash in some of that reserved pasta water a little at a time until you get a loose, silky sauce.

Finish with brightness:

Remove the skillet from heat and stir in your crumbled feta, lemon zest, and fresh herbs. The residual heat will soften the cheese into creamy pockets without making it grainy. Taste it and add more black pepper if it needs it.

Serve with intention:

Divide into bowls while everything is still warm and top each one with extra crumbled feta and a sprinkle of fresh herbs for color and freshness.

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My partner's mother tasted this once and asked if I'd been secretly taking cooking classes, and I got to tell her honestly that sometimes the best meals come from not overthinking things. That confidence matters more than technique, and ingredients doing what they're supposed to do—garlic turning sweet, feta turning creamy, pasta soaking up sauce—is where the real magic lives.

Why Roasting Changes Everything

Raw garlic would make this sharp and one-dimensional, but roasting transforms each clove into something mellow and almost spreadable. The same heat that cooks the chicken also draws out its natural juices, and that brief rest afterward keeps everything tender rather than bouncy. Even the cherry tomatoes benefit from a few minutes on the stovetop where they soften and their sugars concentrate into actual flavor.

Timing and Temperature Matter

Getting your oven temperature right at 200°C ensures the chicken and garlic cook through without drying out or burning. The pasta water trick is non-negotiable because it replaces the need for cream while adding body and silkiness that makes the sauce cling to every piece. Those couple of minutes where everything simmers together at the end let the flavors get acquainted before you finish with the feta.

Make It Your Own

This dish is forgiving enough to accommodate what you have on hand or what you're craving. Spinach wilts in beautifully at the end if you want to add greens, and a small pinch of red pepper flakes wakes up the whole thing if you like heat. Even rotisserie chicken works perfectly if you need to cut your time in half, though the homemade version feels more rewarding.

• Marinate your chicken in lemon juice and oregano for an hour before roasting if you have the time—the flavor goes deeper and more integrated.
• Whole wheat pasta adds nuttiness and nutrition without changing the technique or timing.
• Save extra roasted garlic cloves to spread on bread later, because they're honestly that good on their own.

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This pasta became a weeknight favorite because it delivers something that tastes special without demanding much effort or expertise. Make it once and you'll understand why it keeps showing up on my table, and why everyone who tries it asks for the recipe.

Recipe FAQs

→ How is the garlic prepared to enhance its flavor?

The garlic is roasted whole until soft and golden, which mellows its sharpness and brings out a sweet, caramelized depth that enriches the sauce.

→ Can other cheeses substitute for feta in this dish?

Fresh goat cheese or ricotta salata can be used as milder alternatives that complement the roasted garlic and herbs without overpowering them.

→ What pasta types work best for this combination?

Short pasta shapes like penne or rigatoni hold the sauce well and provide a pleasant bite alongside the tender chicken and vegetables.

→ How to keep the chicken moist when roasting?

Marinating the chicken in lemon juice and oregano beforehand, along with careful roasting times, helps retain juiciness and infuse flavor.

→ Is it possible to add extra herbs for a stronger flavor?

Yes, fresh dill and parsley are suggested, and additional oregano or thyme can be added to amplify the Mediterranean aroma and taste.