Here is my version of recipe writing, which differs from any recipe writing that Lij practices:
Marinate chicken for hours or overnight in salt pepper, slighty crushed long green onions, crushed garlic and fresh or fresh-frozen thyme. (All portions according to your taste and size of fowl).
When it’s time to almost time cook it, preheat oven to 150 Celsius
Brush off seasoning, add more thyme all over chicken.
Brush 1 1.2- 2 Tbsp Cold Pressed Olive Oil on a baking tray/dish
Cover with aluminum foil or other cover but do not let either touch the top of the fowl.
Bake until cooked to liking. Baste frequently and add a little tuups (little bit) of water if the pan dries out.
Blast the heat to 210 and take off the foil to just give it a little golden brown colour but keep your eyes on it because you dont want it to dry out or burn. You may also pour out the excess liquid for gravy before that last blast if you can manage to do so without burning yourself.
Take it out of the oven.
Burn your fingers while pinching of a piece of the underside of the leg.Suck them to cool off. Then let it cool before slicing it like a decent, respectable human being.