Bainbridge Island Vineyards Greek Garlic Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Vineyard co-owner Jo Ann Bentryn uses considerably more salt to give the sauce the quality she likes. But Sunset's taste panel preferred less; you can always add more when serving. For speed, buy peeled or minced garlic; or with the flat side of a knife, lightly smash cloves and pull off skin. Ingredients:
8 chicken legs (thighs and drumsticks attached; about 5 lb. total) |
2/3 cup minced garlic (about 3 heads) |
1/2 cup lemon juice |
1/4 cup olive oil |
2 1/2 tablespoons dried oregano |
2 tablespoons coarse-ground pepper |
1 to 2 tablespoons salt |
1/4 cup chopped parsley |
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 (1 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.
|
|