It doesn't get much simpler than laying some stuff in a tray and baking it. The vinegar and sugar cook down with the pan juices and onion to create a kind of relish for the chicken.
6 chicken thigh cutlets (around 1kg), skin on
1 tbsp dark soy sauce
½ cup malt vinegar
2 tbsp brown sugar
6 sprigs thyme
½ tsp salt
black pepper, to season
4 cloves garlic, peeled and bruised
2 red onions, peeled and quartered
2 tbsp olive oil
1. Combine the chicken with the dark soy sauce, malt vinegar, sugar, thyme, salt and black pepper and mix well. Place in a non-reactive bowl and put the garlic cloves and quartered onions on top. Drizzle with the olive oil and set aside to marinate for 1 hour if you can (or longer in the fridge, if you prefer). If you don't have time to marinate, that's fine.
2. Heat your oven to 200C (220C conventional) using the overhead grill if possible. Place the onions and garlic in the base of a roasting tray large enough to hold the chicken in a single layer. Place the chicken, skin side up, on top of the onions and garlic and pour the marinade over the top. Roast for 40 minutes until the chicken is nicely browned and cooked through. Rest for 10 minutes, then serve.
Also try Adam Liaw's Syracuse salt potatoes