Bainbridge Island Vineyards Greek Garlic Chicken

• 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. 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 375u0b0 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.

chicken, garlic, lemon juice, olive oil, oregano, coarseground pepper, salt, parsley, parsley sprigs

Taken from www.myrecipes.com/recipe/bainbridge-island-vineyards-greek-garlic-chicken (may not work)