Slow Roast Chicken Thighs.

4 chicken thighs
One large onion
1 bulb garlic
4 pieces of sundried tomato
Olive oil
Salt and pepper
I also add fresh ginger.
Turn the oven on to 250°C.
Put the thighs  a roasting tin. The tin needs to be just big enough for the thighs to lie flat, but not so big that they move around.
Roughly chop the onion into eight. No need to worry about removal ng every bit of skin. Place the onion in any gaps between the thighs. You can also put some pieces underneath the thighs.
Separate the garlic cloves - how much you use is up to you. Throw the cloves in with the thighs as they are - whole, uncut, unpeeled.
Place a piece of sundried tomato under each thigh.
(Here you can add any chopped root veg, if you want)
Sprinkle/drizzle the contents of the tin with olive oil, salt and pepper,  paprika, a pinch of nutmeg, some anis seeds, ginger, sprigs of thyme and/rosemary and any other herbs and spices you like with chicken.
You can also add a dash of wine or stout or beer.
Cover with a tight fitting lid or foil.
When the oven's reached 250°C, place the thighs in the middle of the oven, turn the heat down to 225°C and set a timer for 20 minutes.
After 20 minutes, turn the heat down to 150°C and leave for one hour minimum. Two hours is usual for me.
Remove from the oven and turn the oven back up to 225°C.
Remove the lid/foil and roast on the upper shelf of the oven, until the thighs are crisp on top - about 20/25 minutes.
Allow to rest for five minutes. Serve with rice and vegetables.


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