1 Peeler, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Small pot, 1 Tea strainer
1 Heat the oven to 200C (180C fan) 400F, gas 6.
2 Generously season the chicken pieces with salt and ground black pepper.
3 Heat the oil in a large flameproof casserole. Add the chicken and onions and cook for 10 minutes, turning as needed until the chicken is browned all over. Do this in batches if necessary.
4 Sprinkle on the thyme, bay leaves, lemon slices and garlic cloves, coat with the oil and meat juices and pour on the stock or water.
5 Cover with a tight fitting lid and cook for 1 1/2 hours until the chicken and garlic are really tender.