Roasted Greek Chicken
Classic Greek-style baked chicken with lemon, garlic, oregano, and parsley.
Servings 8 servings
Ingredients
- 5 pounds chicken quarters (leg and thigh together)
- ⅔ cup minced garlic (about 3 heads)
- ½ cup lemon juice
- ¼ cup olive oil
- 6 tablespoons chopped fresh oregano
- 2 tablespoons black pepper
- 2 teaspoons salt
- ¼ cup chopped fresh parsley
Instructions
- 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.
