6-8 chicken thighs with skin, on bone
4 Tbsp dark brown sugar
2 tsp Dijon mustard
½ tsp Kosher salt
2 allspice kernels
2 bay leaves
Preheat oven to 170°C/350°F/Gas mark 4.
Clean excess skin and fat off chicken.
Rinse chicken thoroughly and dry with paper towel.
Mix all ingredients well in a bowl, so that chicken is completely covered.
Arrange chicken thighs closely in oven-proof dish.
Roast for approximately 1½ hours until skin is crisp.