8 large chicken thighs, bone in, skin on
15g fresh oregano leaves
6 garlic cloves
12 sun dried tomato halves
5g fresh parsley leaves
2 tablespoons dried oregano
45mls olive oil
Salt and pepper
Whizz all of the ingredients, except the chicken, in a food processor to give you a thick paste.
Smear the paste all over the chicken and pop into the fridge to marinade for 4-8 hours.
Preheat the oven to 200 degrees Centigrade.
Place the chicken in a roasting tin, skin side up. Cover with foil and slide into the oven for thirty minutes.
After thirty minutes, remove the foil and baste the chicken with the pan juices, bake for a further 30-40 minutes, basting regularly, until the chicken is cooked through and well coloured.
Allow to rest for 10 minutes before serving.