Braden Family Cookbook

Chuck Braden

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GREEK GARLIC CHICKEN                                     Sunset Magazine

(8 servings) 

8 chicken legs (thighs and drumsticks attached; about 5 lb. total)
2/3 cup minced garlic (about 3 heads)
cup lemon juice
1/4 cup olive oil
2 TBSP. dried oregano (5 TBSP. fresh)
2 TBSP. coarse ground pepper
1 TSP. salt
1/4 cup chopped parsley
parsley to garnish

Rinse chicken, pat dry, and pull off any lumps of fat.  Put legs in a rimmed 12 X 17" pan.

In a bowl, mix the garlic, lemon juice, olive oil, oregano, pepper, and salt.  Smear this mixture over the chicken then arrange legs, cut side down, in a single layer. 

Bake in a 375 degree oven until skin is well browned, about 1 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 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.