Bainbridge Island Vineyards Greek Garlic Chicken Recipe
Ingredients
| 8 chicken legs (thighs and drumsticks attached; about 5 lb. total) | ||
| Garlic | 2/3 Cup (16 tbs), minced | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Dried oregano | 2 1/2 Tablespoon | |
| Ground pepper | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Parsley sprigs | ||
Directions
1. Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.
2. In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.
3. Bake in a 375° oven until skin
is well browned, about 1 1/2 hours (l 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.
4. Transfer chicken to a warm platter. Skim and discard fat from drippings. Add 1/2 cup boiling water to pan, stir to
loosen browned bits, and pour sauce into a bowl.
5. Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.
2. In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.
3. Bake in a 375° oven until skin
is well browned, about 1 1/2 hours (l 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.
4. Transfer chicken to a warm platter. Skim and discard fat from drippings. Add 1/2 cup boiling water to pan, stir to
loosen browned bits, and pour sauce into a bowl.
5. Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.
Chef
