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Bainbridge Island Vineyards Greek Garlic Chicken

Yield 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

Nutrition Information

  • 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

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

  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.

  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.

  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.

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