Every so often, when I revisit one of my recipes, I ask myself, why did I prepare it this way? There must be a better way to make it tastier. Do I tweak the recipe? Do I cook it with another method? How can it be improved? I made my roasted garlic pressed chicken last week for the first time in years. I used the same recipe as always, and I found the breast meat to be a bit too dry and the roasted garlic bits got burnt and stuck to the cooking plates. It got me thinking on how to preserve the moisture in the meat while it was cooking and how to prevent the garlic from burning. Below is my recipe reboot.