Delicious Greek Garlic Chicken

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.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 8  chicken legs with thigh, attached (about 5 pounds)
• 3  heads garlic (large head, separated into cloves, peeled then finely chopped)
• 1⁄2 cup fresh lemon juice
• 1⁄4 cup olive oil
• 2  tablespoons dried oregano (rubbed between fingers to release the flavor)
• 1  teaspoon fresh ground black pepper (can use more)
• 2  teaspoons salt (I use seasoned salt)
• 1⁄2 cup boiling water or 1⁄2 cup  hot low sodium chicken broth
• 1⁄4 cup  chopped fresh parsley

Directions

1. Set oven to 375°F.
2. Grease a 17 x 12-inch baking dish.
3. 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.
4. Cover and refrigerate for 1 hour (no more than 1 hour!).
5. Place the chicken on the baking sheet cut side down in a single layer.
6. 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.
7. Transfer to a warm platter; skim off the fat from the drippings.
8. 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.
9. Scatter chopped parsley over the chicken, then drizzle the sauce over the chicken.
10. Delicious!