Porch Chicken

• 2 3 1/2- to 4-pound chickens, each cut into 8 to 10 pieces, or 6 to 7 pounds of chicken parts with bones in and skin on
• 8 to 10 cloves garlic, peeled and coarsely chopped
• 13 cup virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons dry white table wine or white vermouth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 6 to 8 sprigs fresh rosemary

1. Rinse the chicken under cold running water and pat dry with paper towels.
2. Place in a large, shallow baking dish.
3. In a smaller bowl, combine garlic, oil, lemon juice, wine, salt and pepper.
4. Whisk until blended; stir in rosemary sprigs.
5. Pour mixture over chicken, turning the parts to coat evenly.
6. Cover with plastic wrap and marinate in the refrigerator at least 2 hours or overnight, if possible.
7. Turn chicken pieces in marinade at least once during this time.
8. To cook, preheat oven to 350 degrees.
9. Line a large baking pan with heavy-duty aluminum foil.
10. Place chicken pieces in the pan.
11. With a rubber spatula, scrape out every bit of marinade and spread it onto the chicken, evenly distributing garlic and rosemary.
12. Arrange pieces skin side down in a single layer.
13. Bake for 45 minutes, turn the pieces over every 20 minutes, and baste with pan juices.
14. Bake until a deep golden brown at least 50 to 60 minutes more.
15. Cool chicken to room temperature, cover and refrigerate until ready to serve.
16. Serve chilled or at room temperature.

garlic, virgin olive oil, freshly squeezed lemon juice, wine, kosher salt, freshly ground pepper, rosemary

Taken from cooking.nytimes.com/recipes/7361 (may not work)