Clean and cut the chicken into pieces for baking, preferably remove the skins. Wash well and dry onto layered paper towels, to drain out the water well.
In the meantime, make the marinade by mixing all the products for it well in a wide bowl.
Lay out a large piece of aluminum foil in a deep tray (large enough so you can easily wrap the chicken with it on top). On top, lay out a sheet of baking paper of the same size (don't skimp on it, it needs to be well covered).
Dip 1 of the chicken pieces in the marinade, rub it into it very well all over, even under the skin if present. Arrange the chicken pieces tightly next to each other in the tray. If there's any marinade left, pour it evenly over the meat.
Wrap the arranged meat with the baking paper first. Do it tightly, carefully, so it can't take in air from anywhere. If needed, fold the baking paper beneath the meat. Next, wrap with aluminum foil tightly the same way.
Put the tray inside a preheated 392°F (200 °C) oven and bake 90 min. The meat becomes tender, juicy, well-baked. When serving the portions won't fall apart due to the long period of baking but when served, and when you hit the bone onto the plate, the meat will fall off of it.
I highly recommend this method of baking with baking paper and aluminum foil, instead of the baking bags sold in stores. The issue is that they quickly burn from the high temperature, along with the upper part of the chicken.