Ingredients

• 1 head garlic
• 1/2 cup red wine vinegar
• 1/3 cup extra-virgin olive oil
• 2 tablespoons roughly chopped fresh oregano, plus more for garnish
• 3 or 4 dried red chile peppers, crushed
• Kosher salt
• 4 pounds bone-in chicken parts (or one 4-pound chicken, cut into 10 pieces)
• Pita bread, for serving

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Instructions

1. Mince 1 clove garlic; smash the rest. Combine the garlic with the vinegar, olive oil, oregano, chiles and 2 teaspoons salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 450. Arrange the chicken in a roasting pan; roast until cooked through and golden, about 30 minutes. Garnish with oregano. Brush pita bread with the pan drippings to serve with the chicken.
3. Photograph by Antonis Achilleos