Chicken "Confit"

Note the quotation marks: this is not your traditional duck confit, but it does involve birds, fat, and slow cooking. If you want, you can start by putting the chicken legs (with bone and skin) in a plastic bag with kosher salt* in the fridge for a few hours and then rinse before using. If you're pressed for time, you can skip this step. [*gros sel]
Put the chicken legs in a oven safe dish, packed tightly together, skin up. Pour over olive oil (app. 2 dl for 4 legs), bay leaves, and thyme. Stick in garlic cloves, and put in the oven at 120 Celsius, 150 F for approximately 3 hours. Turn the legs over every hour (e.g., 1 hour skin up, 1 hour skin down, 1 hour skin up).
Chicken is readtwhen the skin is crackling and the meat so soft it falls off the bone. Serve with vegetables, for example roasted green and yellow zucchini (just done in the oven with the chicken for the last 20 minutes or so)