Roasted Garlic Chicken is the only reason I keep oregano growing in my backyard. I recommend using dark-meat, skin-on, bone-in chicken for this. If you have the time, dry off the skin with paper towels, and let the chicken hang out uncovered on a platter in the fridge for two or three days before you prepare it. Doing this will allow the skin to dry out, resulting in extra crispy skin. Serve with fresh corn on the cob, mashed potatoes, or bread so you have something to drizzle your garlicky chicken juices onto.