Porch Chicken

Name: Porch Chicken
Total time: 4 h
Yield: 8 servings
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

By Marialisa Calta

Total Time: 2 hours, plus 2 hours' marination
Rating: 4(10)
Comments: Read comments

Featured in: THE GOOD LIFE; Porch Song

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

23½- 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 10cloves garlic, peeled and coarsely chopped
⅓cup virgin olive oil
¼cup freshly squeezed lemon juice
3tablespoons dry white table wine or white vermouth
1teaspoon kosher salt
½teaspoon freshly ground pepper
6 to 8sprigs fresh rosemary

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Rinse the chicken under cold running water and pat dry with paper towels. Place in a large, shallow baking dish.
Step 2
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.
Step 3
To cook, preheat oven to 350 degrees. Line a large baking pan with heavy-duty aluminum foil.
Step 4
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.
Step 5
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.

Tip

if it's going to be a very hot day, and you are serving this in the evening, cook it early in the morning so that you don't heat up your kitchen.

Ratings

4 out of 5

10 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

dhwsmith1 year ago

Have made this twice because it's easy, can be cooked in advance, and is reasonably good. But I have never baked it as long as the recipe requests. At 40 minutes all but one piece was 160 or more, and I think that is sufficient.

Sara7 years ago

This was not bad. I ended up using chicken breasts and halving the marinade to reflect the lower number of pounds I was using. I was baking squash at 325, so I baked the chicken breasts for roughly an hour at 325.

Private comments are only visible to you.