I use a different method of roasting garlic, roasting it whole - it's really easy with this method to just peel the cloves and pop them out of their skin, they're soft and sticky, but a little drier and easier to handle. Oil can be added to whatever I'm using the garlic with, afterwards - it isn't needed in the roasting, it just adds some flavor, and some mess.
So, what I tend to do is just pop the garlic head in the hot oven, and bake it (turning once or twice) till I can see browning on the white papery peel and the head has been evenly turned. The head of garlic can store better this way, too, since it is still wrapped in its peel and hasn't been exposed to the air. When I want to use the garlic, it's easy to peel the skin off, and break individual cloves off the head. To peel, I just grab one of the bottom edges (there are ridges where the clove attached to the head), use my thumbnail to break the brittle dried skin, and yank upward, pulling the dry skin off one side easily. A clove will usually have a square or triangular base, but pulling the skin off two sides is usually enough to slip the roasted clove out of the peel - especially since the skin is usually stiff from the roasting, and the clove is soft and a little slippery.
I can understand the appeal of roasting the garlic with oil, the flavors go well together and will meld very well, I just usually don't find it necessary when oil can be added later - and since the peel is intact, i don't need foil either - and I'm attracted to the convenience of it. Depending on how long you roast (or how long you store the garlic) some of the smaller cloves might end up a bit dry, even sticky and chewy - it isn't something that bothered me - but the larger cloves were still soft and roasted and give good flavor, and they are much easier to peel this way.