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Separate garlic heads into cloves and peel; arrange in 8 inch square baking
dish. Place chicken over top.
Stir together orange rind and juice, basil, oil, pepper and salt; pour over
chicken. Cover and bake in 325øF oven, basting once, for 1 hour or until
juices run clear when chicken is pierced.
2 Whole heads garlic
4 Chicken legs, skinned
2 ts Grated orange rind
1/4 c Orange juice
1 tb Chopped fresh basil (or 1
-teaspoon dried)
1 ts Olive oil
1/2 ts Pepper
1/4 ts Salt
4 Servings