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Bainbridge Island Vineyard's-style Greek Garlic Chicken

Ingredients:

  • 4 chicken breasts (the magazine used 8 legs with the attached wings)
  • 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 Tbsp coarse-ground pepper
  • 1 to 2 teaspoons salt
  • 1/4 cup chopped parsley
  • Parsley sprigs

Preparation:

Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12 x 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° F 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.

Makes 8

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