Description
Make this only if you are a garlic-lover, don't worry the garlic will mellow while baking, you could reduce the garlic slightly i like to use three large heads — the one hour baking time may need to be increased slightly as you are opening your oven door to basting the chicken every 10-15, this will allow hot air to escape — plan ahead the chicken needs to be refrigerated for 1 hour, but no more than that as the lemon will start to "cook" the chicken — you may also add in a sliced onion.
Ingredients
- Chicken Legs With Thigh
- Garlic
- Fresh Lemon Juice
- Olive Oil
- Dried Oregano
- Fresh Ground Black Pepper
- Salt
- Boiling Water
- Fresh Parsley
Instructions
- Set oven to 375f
- Grease a 17 x 12-inch baking dish
- In a bowl mix together minced fresh garlic, lemon juice, olive oil, dried oregano, black pepper and salt
- Rub the garlic mixture evenly over the chicken
- Cover and refrigerate for 1 hour
- Place the chicken on the baking sheet cut side down in a single layer
- Bake for about 1 to 1-1 / 2 hours or until the skin is well browned and the chicken is cooked, basting with the pan juices every 15 minutes the last 30 minutes of baking time
- Transfer to a warm platter
- Skim off the fat from the drippings
- Add in 1 / 2 cup boiling water or hot chicken broth to the pan
- Stir to loosen the browned bits, then pour the sauce into a bowl
- Scatter chopped parsley over the chicken, then drizzle the sauce over the chicken
- Delicious!