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
How to Make It
Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 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° 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.
I modified this to make in the Crock-Pot. After making the marinade, I placed about half of the mixture in the bottom of the Crock-Pot and used the remainder to coat (under and over skin) bone-in and skin-on chicken breasts. Placed the chicken skin-side up in the Crock-Pot and cooked on low for 7 hours. Could have reduced the cook time, but this was really good!
Fantastic! I was low on garlic, so added some sundried tomatoes for extra kick. Used food processor to mix rub ingredients. 1.5 hours might be too long - I would check temp after 1 hour as that was when mine registered 180.
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