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Bainbridge Island Vineyards Greek Garlic Chicken





Yields
8 servings

Vineyard co-owner Jo Ann Bentryn uses considerably more salt to give the sauce the quality she likes. But Sunset's taste panel preferred less; you can always add more when serving. For speed, buy peeled or minced garlic; or with the flat side of a knife, lightly smash cloves and pull off skin.

 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
Step 1
1

Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories419
% Daily Value *
Total Fat 26g34%

Saturated Fat 6.1g31%
Cholesterol 129mg43%
Sodium 420mg19%
Total Carbohydrate 7.5g3%

Dietary Fiber 0.8g3%
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.