Preheat oven to 375°F. Rinse chicken, pat dry and remove any visible fat. Place the quarters in a large pan.
In a large bowl, mix the minced garlic, lemon juice, olive oil, oregano, pepper and salt. Smear the garlic mixture evenly over the chicken, then arrange the chicken in a single layer. Bake about 1½ hours (until skin is well browned). After 45 minutes, baste the chicken with pan juices about every 15 minutes.
When done, transfer chicken to a warm platter. Skim the fat off of the juices and discard. Add ½ cup boiling water to the pan, stirring to loosen browned bits, while heating on a medium burner. Boil for a minute or so and transfer to a bowl or gravy server.
Sprinkle the chopped parsley over the chicken and serve with the sauce.
Notes
From The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.
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