Bar-B-Cuban Chicken

• 4 pounds chicken legs and thighs, trimmed of excess skin and fat
• 1 cup fresh lemon juice
• 1/3 cup olive oil
• 12 garlic cloves, minced
• 1 chicken bouillon cube, crumbled
• 2 teaspoons kosher salt
• Handful of chopped fresh rosemary and oregano
• Black pepper

1. PLACE the chicken in a large sealable plastic bag.
2. Add the remaining ingredients, seal the bag, and massage to blend the ingredients.
3. Refrigerate overnight for maximum impact.
4. REMOVE the chicken from the marinade.
5. Place the chicken in a roasting pan and toss it with a little of the marinade; discard the rest.
6. Bake at 350F for 40 minutes.
7. REMOVE the chicken from the oven and finish it on the grill or under the broiler about 4 inches from the heat source, turning frequently, until the skin is nicely charred and crisp and you can smell the garlic down the street.

chicken, lemon juice, olive oil, garlic, chicken bouillon cube, kosher salt, handful, black pepper

Taken from www.epicurious.com/recipes/food/views/bar-b-cuban-chicken-391329 (may not work)