8 chicken legs (thighs and drumsticks attached; about 5 lb. total)
2/3 c. minced garlic
½ c. lemon juice
¼ c. olive oil
2½tbsp. dried oregano
2 tbsp. coarse-ground pepper
1-2 tsp. salt
¼ c. chopped parsley
Rinse chicken, pat dry.
Put legs in a rimmed 12- by 17-inch pan.
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.
Bake in a 375 degree oven until skin is well browned, about 1½hours.
After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.
Transfer chicken to a warm platter. Skim and discard fat from drippings.
Add ½ c. boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.
Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.