- 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
- calories 419
- caloriesfromfat 56 %
- protein 38 g
- fat 26 g
- satfat 6.1 g
- carbohydrate 7.5 g
- fiber 0.8 g
- sodium 420 mg
- cholesterol 129 mg
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.