Place the chicken livers in a bowl and stir through the strained alcohol. Cover and marinate overnight. The following day, preheat the oven to 140˚C. Bring the chicken livers to room temperature.

Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through.

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Step 5: Cook for 15 to 20 minutes, flipping and basting the chicken with leftover sauce every five minutes. The basting should be light at first and grow heavier toward the end of cooking.

Chop up the onions and garlic, then add them to the frying pan. Cook for 10 minutes until the vegetables have softened and the chicken is fully cooked through.

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