8 chicken legs (thighs and drumsticks attached; about 5 lb. total)
2/3 c minced garlic (about 3 heads)
1/2 c lemon juice
1/4 c olive oil
2 1/2 T dried oregano
2 T coarse-ground pepper
1 to 2 T salt
1/4 c chopped parsley
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.
Time: 1.5 hours Serves: 8
I use 5 lbs of chicken drumsticks for this recipe. This may seem like a lot of garlic, but it is just right! I serve it with couscous or risotto.