Baked Garlic Chicken

 2/3 cup olive oil
 1/4 cup red wine vinegar
 20 cloves garlic
 1 teaspoon dried thyme
 1 teaspoon dried rosemary (I sometimes substitute fresh basil)
 1 teaspoon dried oregano
 1/2 teaspoon red pepper flakes
 1 large whole chicken, cut into 6 serving pieces
 1 teaspoon olive oil, or as needed
 1 pinch salt and freshly ground black pepper to taste
 2 tablespoons chopped fresh Italian parsley (optional)


Directions

• Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
• Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
• Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. 
• Top with chopped italian parsley.