clean up afterward.
- 6 cloves of garlic, crushed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chopped fresh parsley (2 tbsp dried)
- 1 tablespoon chopped fresh basil (2 tbsp dried)
- 1 tablespoon chopped fresh oregano (2 tbsp dried)
- 8 large chicken Legs
- In a large plastic bag (or bowl) combine garlic, oil, vinegar, and herbs mixing well to combine.
- Add chicken and toss to coat. Seal and refrigerate for at least 2 hours or as long as over night.
- Preheat the oven to 375 degrees.
- On a large sheet tray lay chicken skin side up and evenly spread out and roast in the oven for 45 to 50 minutes or until the juices run clear.
- If the skin has not reached its desired crisp mess increase the heat to 425 degrees for the last 10 to 15 minutes.