Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
Feel free to use skin-in, bone-in chicken thighs and/or legs in this recipe instead, if you prefer. Just cook for 10 minutes longer if you use this option.
I leave the garlic unpeeled so it roasts in the skins – perfect for squeezing out into the tomato-ey sauce! You can peel the garlic though if you prefer.
This makes great leftovers! Simply serve into dishes, cover and reheat in a microwave for about 4.5 minutes.