8 chicken legs (thighs and drumsticks attached)
minced garlic (about 3 heads)
½ cup lemon juice
¼ cup olive oil
2½ Tbs. dried oregano
2 Tbs. coarse-ground pepper
1 to 2 tsp. salt
¼ cup chopped parsley
Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12x17 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 375o oven until skin is well browned, about 1½ hours (1¼ hours in a convection oven). 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 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.
Scatter chopped parsley over chicken; garnish with parsley springs. Add sauce to taste.