Ingredients:
10 pcs. Chicken Legs (or you can use 1 whole chicken cut into serving pieces)
1/4 cup Red Wine Vinegar
1/3 cup olive oil (Chef John use 2/3 cup with his whole chicken)
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. red pepper flakes
salt and pepper to taste
Preparation:
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First up, you have to make a couple of deep slashes all the way to the bone in 2 sides of your chicken legs.
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Then you have to puree your 20 cloves of garlic with a blender or food processor together with your olive oil, red wine vinegar, and dried herbs; blend it to make a smoothie puree.
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Pour the marinade into your chicken legs in a large bowl and soak well. Make sure the puree will get into the slashes; Cover it will plastic wrap and refrigerate it overnight. Well i think 5-6 hours will be enough. Or you can prepare this in the morning and it will be good for dinner.
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Preheat your oven to 425F. Spread out your chicken in your baking pan which is covered with foil and smeared with a little olive oil. Generously salt and pepper your chicken and bake it for about 40-45 minutes.
When it’s done, transfer it into a large serving plate and top it with Italian Parsley.