Chicken plaki

Season bone-in, skin-on chicken thighs and drumsticks on both sides with salt and freshly cracked black pepper.

Heat a skillet over medium heat; halve the onion and slice it thinly into half moons.

Drizzle a little olive oil into the hot skillet, add the chicken in one even layer and cook about seven to eight minutes on each side until crispy and it releases from the pan; lower the heat a little if it browns too fast, but start hot or it will not brown.

Transfer the chicken to a plate; reduce the heat to low and cook the onions about six to seven minutes until soft.

Add five or six grated garlic cloves and warm until fragrant; add two tablespoons of tomato paste and cook it down a little to take the bite out.

Add a 15-ounce can of crushed tomatoes, salt, pepper, about a teaspoon each of dried thyme and dried oregano, and a cup of chicken broth or water.

Bring to a boil and cook about five to six minutes until the sauce starts to thicken and the bits stuck to the bottom release; add a little sugar to cut the acidity.

Turn off the heat and nestle the chicken into the sauce.

Bake in an oven preheated to 400F for 35 to 45 minutes, until the chicken is fully cooked and the sauce thickens; garnish with finely chopped parsley.