Dry the chicken pieces. In a mortar and pestle, crush the peppercorns, bay leaves, thyme, garlic and salt together to form a paste. Rub into the chicken pieces and leave to marinate for at least 4 hours or overnight.
Preheat oven to 140ºC or use a slow cooker on auto. Wash the chicken pieces, dry and place into the dish. Heat the oil to a simmer. Cover the chicken with the oil and roast for 2 hours in the oven or cook in the slow cooker for 6-8 hours. Once the chicken has finished cooking, heat the oven to 200ºC and on an oven tray, cook the chicken for 15-20 minutes until the skin is crispy.
Serve with your favourite selection of winter vegetables.