Mix all the ingredients and marinate the chicken preferably for 24 hours in a non-reactive baking dish.
Take out half an hour before to bring to room temperature and bake at 250C making sure to turn twice during the cooking period and basting with the juices. You will get a nice thick sauce that can be scooped with crusty bread.
Cooking time is dependant on your oven. Takes me an hour at the most.
Serve fries or roasted potatoes, and salad.