· The night before put all the ingredients in an airtight bag and gently shake so that the chicken absorbs all the delicious flavours. Make sure the bag is tightly sealed and put it in the refrigerator to marinate for 12 hours
· Spread the chicken thighs on a deep baking tray or dish. Cover the tray very well with aluminium foil and bake for 40 minutes at 180°C (160°C fan, 356°F or Gas Mark 4)
· Remove from the oven after 40 minutes and serve the thighs in their juices