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Bainbridge Island Vineyards Greek Garlic Chicken

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Ingredients
  Chicken legs 5 Pound (8 Legs, Thighs And Drumsticks Attached)
  Minced garlic 2⁄3 Cup (10.67 tbs) (About 3 Heads)
  Lemon juice 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Dried oregano 2 1⁄2 Tablespoon
  Coarse ground pepper 2 Tablespoon
  Salt 2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Parsley sprigs 1
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.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
10

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