
Preheat the oven to 170C. Lightly oil a baking dish, then arrange the chicken pieces skin-side down in the pan. Season with salt and pepper.



Slip 1 slice of ginger under the skin of each piece of chicken. Cover the dish tightly and bake for 40 to 50 minutes, until the chicken starts to release its juices and the bottom of the pan begins to brown. Meanwhile, peel and press the garlic cloves.



Remove the dish from the oven and turn the chicken pieces skin-side up. Season lightly again with salt and pepper, then spread the pressed garlic evenly over each piece.



Cover the dish again, reduce the oven temperature to 150C, and bake for 20 minutes more, or until the chicken is fully cooked and tender. The internal temperature should reach 74C at the thickest part.

Serve hot. If you like, toss cooked rice in the flavorful pan juices before serving and finish with a little parsley.

