I find recipes all over the place, including local newspaper inserts. I’ve made this recipe over and over, and it’s a keeper. It was published in American Profile and came from Connie Natale.
1/4 c. olive oil, plus extra for brushing on chicken
9 cloves of garlic, sliced
1 T. lemon zest
3/4 t. dried oregano
1/3 c. white wine (I use chardonnay)
2 T. lemon juice (reserve lemon halves)
1/4 t. dried thyme
1/2 t. kosher salt, divided, if desired
Freshly ground black pepper
2 bone-in, skin-on chicken breasts, OR 4 thighs, OR 2 chicken quarters
Preheat oven to 400 degrees F. Heat olive oil in a small skillet over medium heat. Add garlic and cook about 2 minutes. Remove from heat. Combine wine, lemon zest and juice, oregano, thyme and 1/4 t. salt, if using, in a 2-quart baking dish. Stir well. Pour in oil and garlic. Stir well. Place chicken on top of garlic mixture, skin side up. Brush skin with a little olive oil. Sprinkle with 1/4 t. salt, if using, and pepper. Tuck lemon wedges around chicken. Bake 1 hour and 15 minutes. Remove and let stand 5-10 minutes before serving.
If I’m using chicken thighs or quarters, I cover the dish because they are so fatty and it spatters all over the oven.
DO NOT DISCARD THAT SAUCE! I like to use it in mashed potatoes the next day, as a lemony-garlicy-white winey flavor to an ordinary side dish. Just remember to mash in those roasted garlic pieces!