I have one more Everyday Food: Great Food Fast winter recipe to share with you before it warms up this weekend! A couple of weeks ago, I cooked up some garlic chicken. It was amazingly easy — but there is one thing in the recipe that stumped me. It says to slice the tops off of four garlic heads — and to arrange the tops cut side down in a roasting pan. I must have sat there for ten minutes debating which was the top and which was the bottom of the garlic head. I presumed it’s the pointy part, and the squat flat part is the bottom. (That’s what I went with but I’m still not sure it was right.) After you put the garlic tops in the pan, you place a sprig of oregano on top of them, and then put the two whole roaster chicken breasts on top of that. Toss the garlic “bottoms” around the pan, drizzle everything with olive oil and roast for 30 minutes. Then, rotate pan and turn the garlic bottoms over. Roast for another 30 to 45 minutes more. When it was finished, the skin on the chicken was a delicious, crisp golden brown and the garlic heads were soft and mushy — perfect for putting on bread or mashing into potatoes. Ours didn’t have much juice in the pan, so there was no gravy to be had. I wonder if I did something wrong? Regardless, the chicken was yummy and moist. Click here to see the recipe at Everyday Food’s site. — Angela M.

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