FoFa says:
"Chicken is another favorite of mine. I have used chicken breasts in this also, but the dark meat does turn out better. Being a dark meat person, I do not mind. Just wife won't eat dark meat. Of course I never do the parsley at the end, I always forget to buy it for some reason or other. I have used Cilantro in it's place with very good results when I had it on hand. And being the spice freak I am, I also like to add a teaspoon of crushed red pepper flakes to give that little extra kick I like."
8 chicken legs (thighs and drumsticks -- about 5 lb. total) attached
2/3 cup minced garlic (about 3 heads)
1/2 cup lemon juice
1/4 cup olive oil
1 1/2 tablespoons dried oregano
2 tablespoons coarse-ground pepper
2 teaspoons salt
1/4 cup chopped parsley
1. Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.
2. 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.
3. Bake in a 375° oven until skin is well browned, about 11/2 hours (11/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.
4. 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.
5. Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.