
Preheat the oven to 170°C / 340°F. Pat the chicken dry with paper towels, then lightly oil the bottom of a baking dish. Arrange the chicken skin-side down and season with salt and black pepper.



Slide one slice of ginger under the skin or against each piece of chicken. Cover the dish tightly with foil or a lid and bake for 40-50 minutes, until the chicken begins to release juices and the pan drippings start to brown.



While the chicken bakes, peel the garlic cloves and press or finely mince them. Set the garlic aside until the chicken is ready to turn.



Remove the dish from the oven and carefully turn the chicken pieces skin-side up. Season lightly again, then spread the pressed garlic evenly over the chicken. Cover, reduce the oven temperature to 150°C / 300°F, and bake for another 20 minutes, or until the chicken is cooked through and reaches 74°C / 165°F in the thickest part.

Transfer the chicken to a serving plate and spoon the garlicky pan juices over the top. If serving with cooked rice, stir the rice into the warm drippings in the baking dish, then garnish with parsley if desired.

