Bainbridge Island Vineyard's-style Greek Garlic Chicken
- 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
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 Source:
Submitted by: Recipe Group Member
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