Okay, here is a foolproof recipe for chicken thighs.... You can use just thigh or the thigh/leg.
Trim any excess fat/skin and slash the skin 2 -3 times.
In a large roasting dish that will fit the chicken comfortably, add:
Lemon juice (I usually go for about 1 lemon per two people you're cooking for. Roughly).
A little olive oil - about a table spoon.
Herbs and spices (all are approx measurements): 1-2 tsp fennel seeds, 1/2 teaspoon cumin, 1/2 tsp ground cinnamon, 1tsp dried oregano, 1-3 chopped garlic cloves (I often use easy garlic). Also, optional, 1-2 tablespoons of whisky or brandy. Stir it all together then toss in the chicken.
Turn them all over so they're well coated then leave skin side up and sprinke generously with salt (flakey salt is better).
Put in a fan oven at 150 or regular oven at 170, uncovered, for 40 minutes. Baste, then back into the oven for 20-30 minutes (check at 20 minutes, but if the skin isn't looking nice and crispy by now, crank up the heat for another 5-10 minutes).
Remove the chicken and leave to rest for 5-10 minutes. If you want to make a gravy with what's left, remove the excess fat first then do whatever you like. I cheat and just add bisto to the pan juices.
I usually serve with mash potatoes or new potatoes and stamed veg. DD begs for yorkshire puddings! 