Preparation Method
- Preheat oven to CONVECTION/ROAST 375°F. Trim excess fat from chicken. Combine herbs, 2 teaspoons olive oil, salt and pepper. Carefully loosen skin from meat and rub herb mixture under skin and all over chicken breasts. Place chicken breasts skin-side-up on WOLF GOURMET baking pan. Remove most of the papery outer layers of the garlic and slice off the top of the garlic head to expose cloves. Place garlic in foil, drizzle with ½ teaspoon olive oil, wrap tightly in the foil and place in pan next to chicken. Insert temperature probe into thickest part of one of the chicken breasts and place pan in oven. Insert probe’s plug into probe jack and set the probe temperature to 160°F. Cook until chime sounds, 45 to 50 minutes. Remove probe and pan from oven and cover chicken loosely with foil. Set aside garlic for gravy.
- While chicken rests, make gravy. Add 2 tablespoons pan drippings to a small bowl. Unwrap roasted garlic from foil and squeeze cloves into bowl with drippings. Add chicken stock and lemon juice. Use fork to mash garlic while stirring. If desired, strain gravy through fine-mesh sieve, pressing on garlic solids.
- Serve chicken breasts with garlic gravy.
