Greek Garlic Chicken
Source of Recipe
Bainbridge Island Vineyards
Recipe Introduction
Vineyard co-owner Jo Ann Bentryn uses considerably more salt to give the sauce the quality she likes. But our 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.
List of 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
21/2 tablespoons dried oregano
2 tablespoons coarse-ground pepper
1 to 2 teaspoons salt (see notes)
1/4 cup chopped parsley
Parsley sprigs
Recipe
Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.
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.
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.
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.
Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.
PREP AND COOK TIME: About 2 hours
YIELD: 8 Servings
Per serving: 419 cal., 56% (234 cal.) from fat; 38 g protein; 26 g fat (6.1 g sat.); 7.5 g carbo (0.8 g fiber); 420 mg sodium; 129 mg chol.
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