Gladys' Garlic Chicken
From the Chicago Tribune
2 chickens (3- to 4- pounds each), cut into pieces
12 cloves garlic, coarsely chopped
1 cup sour orange juice, or 1/2 cup orange juice and 1/2 cup lime juice
1 tablespoon salt
1 tablespoon white vinegar
1 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
I don't actually use all that chicken, there's just 2 of us. Ingredients listed above are the original recipe. I usually get 4 "chicken leg quarters" and cut the marinade in half.
- Place chicken in a container large enough to hold all the pieces. Combine the garlic, sour orange juic, salt, vinegar, pepper, oregano and cumin in a small bowl; pour marinade evenly over chicken. Cover chicken; refrigerate at least 1 hour or overnight.
- Heat oven to 450 degrees. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top. Roast the chicken in the lower third of the oven, stirring during last 10 minutes to coat with sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour. Remove the chicken to a platter; spoon garlic sauce over pieces.