Yummy-juicy chicken recipe. Salt/pepper/oil/vingera measurements are not exact, use your own judgement.
8 chicken leg quarters
16 dried bay leaves
4 oz white vinegar
2 tsp salt
1 tsp pepper
4 onions, peeled and quartered (or cut in 6 pieces)
Crumble bay leaves and place some on the bottom of a bowl or pan that can contain all the chicken to be marinated.
Pour some vinegar in a small bowl.
Rinse chicken, and dry.
Take one chicken leg and moisten it with vinegar from all sides, using your hand.
Sprinkle the chicken leg with salt and pepper on both sides, and rub them evenly throughout the chicken skin. Place the leg in the bowl on top of the crumbled bay leaves and put some of the remaining bay leave crumbles on top of the chicken leg. Make sure there is enough bay leave for all legs.
Repeat steps 2-3 for the remaining legs.
Cover the bowl and place in the refrigerator for a few hours. It is best, however, to marinate overnight.
Preheat oven to 475-500 degrees.
Grease the roasting pan(s) with oil. Place chicken legs in one layer in the roasting pan, discarding the bay leaves and the marinade.
Place cut up onions between the chicken pieces.
Pour oil on top of the chicken and onions. They need to be moist, but not floating in oil.
Roast the chicken until oil starts to boil (check every 3-5 min), then lower the temperature to 400 degrees to keep the juices simmering.
Every 30 min baste the chicken with the pan juices. Bake until ready, about 1 1/2 hr. For the skin crispiness, raise the temperature for the last 5-10 min of cooking, if desired.