8 servings
Ingredients:
3 heads garlic, peeled, separated and minced (about 2/3 cup)
1/2 cup freshly squeezed lemon juice (from about 4 large lemons)
1/4 cup olive oil
2 1/2 tablespoons dried oregano
1 to 2 teaspoon freshly ground black pepper
3/4 to 1 tablespoon kosher salt, or to taste
8 chicken legs (thighs and drumsticks attached; about 5 pounds)
1/2 cup boiling water
1/4 cup chopped parsley
Ingredients:
3 heads garlic, peeled, separated and minced (about 2/3 cup)
1/2 cup freshly squeezed lemon juice (from about 4 large lemons)
1/4 cup olive oil
2 1/2 tablespoons dried oregano
1 to 2 teaspoon freshly ground black pepper
3/4 to 1 tablespoon kosher salt, or to taste
8 chicken legs (thighs and drumsticks attached; about 5 pounds)
1/2 cup boiling water
1/4 cup chopped parsley
Procedure:
1. Preheat the oven to 375 degrees. Have ready a large (about 12-by-17-inch) baking pan.
2. Combine the minced garlic, lemon juice, oil, oregano, pepper and salt to taste in a medium bowl, stirring to mix well. Evenly coat the chicken pieces on all sides with the garlic mixture and arrange in a single layer, cut side down, in the pan. Bake for about 55 minutes, until the skin is nicely browned. For the remaining 15 minutes' baking time, baste and cover with aluminum foil (to keep the garlic bits from burning). Baste once more before the chicken is done; put on a kettle of water to boil.
3. Transfer the chicken to a warm platter. Pour off the fat from the pan; add the just-boiled water and stir to dislodge any browned bits, creating a sauce. Pour into a bowl. To serve, sprinkle chopped parsley over the chicken and either pour the sauce on top or pass it at the table. Serve warm.
Source - WashingtonPost.com
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