chef D's version of mimi's sticky chicken

Chef D needed something to contribute for an office luncheon today and these were the resulting yummy morsels. He decided to adjust a recipe I used last week for a whole chicken. He used chicken thighs and legs, although you could easily use wings, as well (boneless breasts would not work as they do not have enough fat content). He took the seasonings from the recipe and coated all the chicken pieces, placed them in large aluminum pans (covered with foil) to sit overnight in the refrigerator. Last night he placed them in the oven on 250 degrees for 5 hours (just like the original recipe). When they finished (around 1 AM), he turned them on low for the rest of the night. He removed them from the pans (by that time, the juices were almost covering them, keeping them oh so moist), placed them on a broiling pan and broiled them for a few minutes to crisp-up the outside. He then placed them in fresh pans to take to the office. I tasted a piece and it was so moist and flavorful. As usual, another great job by Chef D ... your office is blessed to have you!