Lemon chicken
Pre-heat oven to 160 gas mark (very slow if elec.) Put chicken pieces (preferably thighs) several unpeeled cloves of garlic, fresh thyme, two lemons cut in eight pieces in roasting tin , sprinkle with oil and white wine and pepper; mix all together, make sure chicken pieces are skin side up, cover tightly with foil and roast for 2 hours. Remove foil and roast for 30-45 minutes longer at 200 temp. Turns out brown and almost caramelized. Scatter more fresh thyme on top. Delish and simple.
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Another one that's a bit like this is the same sort of base but lots of sugar as well - and I meant lots. I believe it's a south american dish. We cooked it back in the Ice House, and indeed it's very nice but the amount of sugar that disappears is startelling - turns caramelised all right and melds nicely with the natural stickiness that chicken has but I think it's probably a dish to be enjoyed infrequently, unless you're out doing heavy labour in the fields all day and really need the energy boost. Lemon chicken on the other hand has year-round appeal.
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