8 chicken legs (thighs and drumsticks attached; 5 lb. total)
0.7 cup garlic minced ( 3 heads)
2 tablespoons coarse-ground pepper
0.5 cup juice of lemon
0.3 cup olive oil
2.5 tablespoons oregano dried
0.3 cup parsley chopped
8 servings parsley sprigs
1 tablespoons salt
Equipment
bowl
frying pan
oven
Directions
Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.
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.
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.
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.
Scatter chopped parsley over chicken; garnish with parsley sprigs.
