PORCH CHICKEN

Porch Chicken image

Provided by Marialisa Calta

Time 4h

Yield 8 servings

Number Of Ingredients 8

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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
1/3 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

Steps:

Rinse the chicken under cold running water and pat dry with paper towels. Place in a large, shallow baking dish.
In a smaller bowl, combine garlic, oil, lemon juice, wine, salt and pepper. Whisk until blended; stir in rosemary sprigs. Pour mixture over chicken, turning the parts to coat evenly. Cover with plastic wrap and marinate in the refrigerator at least 2 hours or overnight, if possible. Turn chicken pieces in marinade at least once during this time.
To cook, preheat oven to 350 degrees. Line a large baking pan with heavy-duty aluminum foil.
Place chicken pieces in the pan. With a rubber spatula, scrape out every bit of marinade and spread it onto the chicken, evenly distributing garlic and rosemary. Arrange pieces skin side down in a single layer.
Bake for 45 minutes, turn the pieces over every 20 minutes, and baste with pan juices. Bake until a deep golden brown at least 50 to 60 minutes more. Cool chicken to room temperature, cover and refrigerate until ready to serve. Serve chilled or at room temperature.

Nutrition Facts : @context http, Calories 1037, UnsaturatedFat 52 grams, Carbohydrate 4 grams, Fat 80 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 21 grams, Sodium 582 milligrams, Sugar 0 grams, TransFat 0 grams