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
Preparation
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.
Yield
8 servings
Nutritional Information
CALORIES 419(56% from fat); FAT 26g (sat 6.1g); PROTEIN 38g; CHOLESTEROL 129mg; SODIUM 420mg; FIBER 0.8g; CARBOHYDRATE 7.5g
