PORCH CHICKEN

Steps:

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