- 4 chicken thighs
- 50 ounces of water
- 1 onion
- 1 garlic clove
- 1 teaspoon thyme
- 2 bay leaves
- 1 tablespoon olive oil "Soleil de Carthage"
- Preheat oven to 210°C
- Place chicken thighs in a baking dish.
- Peel the onion, cut into quarters. Put it in the dish with the thighs. Add the garlic, thyme and bay leaves.
- Add the water. Drizzle with olive oil "Soleil de Carthage".
- Bake at 210 ° C for 35 minutes. Watering from time to time during cooking.