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)
½ cup lemon juice
1/4 cup olive oil
2 ½ 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 ½ 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 ½ 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.