- 1 head garlic
- 1/2 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 tablespoons roughly chopped fresh oregano, plus more for garnish
- 3 or 4 dried red chile peppers, crushed
- Kosher salt
- 4 pounds bone-in chicken parts (or one 4-pound chicken, cut into 10 pieces)
- Pita bread, for serving
Mince 1 clove garlic; smash the rest. Combine the garlic with the vinegar, olive oil, oregano, chiles and 2 teaspoons salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 450. Arrange the chicken in a roasting pan; roast until cooked through and golden, about 30 minutes. Garnish with oregano. Brush pita bread with the pan drippings to serve with the chicken.
Per serving: Calories 644; Fat 43 g (Saturated 10 g); Cholesterol 190 mg;
Sodium 657 mg; Carbohydrate 1 g; Fiber 0 g; Protein 59 g
Photograph by Antonis Achilleos