Bainbridge Island Vineyards Greek Garlic Chicken

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.

Yield: 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 56%
  • Protein: 38g
  • Fat: 26g
  • Saturated fat: 6.1g
  • Carbohydrate: 7.5g
  • Fiber: 0.8g
  • Sodium: 420mg
  • Cholesterol: 129mg


  • 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


  1. 1. Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.
  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.
  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.
  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.
  5. 5. Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.
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