Porch Chicken

Name: Porch Chicken
Ingredients: 2 3 1/2- to 4-pound chickens, each cut into 8 to 10 pieces, or 6 to 7 pounds of chicken parts with bones in and skin on; 8 to 10 cloves garlic, peeled and coarsely chopped; 13 cup virgin olive oil; 1/4 cup freshly squeezed lemon juice; 3 tablespoons dry white table wine or white vermouth; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 6 to 8 sprigs fresh rosemary

8 ingredients

16 steps

Ingredients

2 3 1/2- to 4-pound chickens, each cut into 8 to 10 pieces, or 6 to 7 pounds of chicken parts with bones in and skin on
8 to 10 cloves garlic, peeled and coarsely chopped
13 cup virgin olive oil
1/4 cup freshly squeezed lemon juice
3 tablespoons dry white table wine or white vermouth
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 to 8 sprigs fresh rosemary

Directions

1

Rinse the chicken under cold running water and pat dry with paper towels.
2

Place in a large, shallow baking dish.
3

In a smaller bowl, combine garlic, oil, lemon juice, wine, salt and pepper.
4

Whisk until blended; stir in rosemary sprigs.
5

Pour mixture over chicken, turning the parts to coat evenly.
6

Cover with plastic wrap and marinate in the refrigerator at least 2 hours or overnight, if possible.
7

Turn chicken pieces in marinade at least once during this time.
8

To cook, preheat oven to 350 degrees.
9

Line a large baking pan with heavy-duty aluminum foil.
10

Place chicken pieces in the pan.
11

With a rubber spatula, scrape out every bit of marinade and spread it onto the chicken, evenly distributing garlic and rosemary.
12

Arrange pieces skin side down in a single layer.
13

Bake for 45 minutes, turn the pieces over every 20 minutes, and baste with pan juices.
14

Bake until a deep golden brown at least 50 to 60 minutes more.
15

Cool chicken to room temperature, cover and refrigerate until ready to serve.
16

Serve chilled or at room temperature.