6 to 8 lb. chicken quarters

Marinade:

1 1/2 cups olive oil
1/2 cup water
1/2 cup red or white wine vinegar
2 cloves garlic, quartered
2 tbsp. fresh, minced rosemary leaves or 1 1/2 tbsp. dry rosemary leaves
salt to taste
fresh ground pepper to taste

Place marinade ingredients in food processor and blend until almost smooth. Taste, then add more salt and pepper if necessary. Save 1 cup of marinade. Pour marinade over chicken quarters, turning pieces to make sure they are thoroughly coated. Cover and refrigerate; should marinate for at least 6 hours (can remain overnight). The longer the better.