1 tablespoon peanut oil or other light vegetable oil
1 tablespoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
2 tablespoons white vinegar
1 (3 to 4-pound) free-range chicken, cut into 8 pieces
2 tablespoons water
Baguettes, for serving
Raw Kani Sauce (recipe follows), for serving
Combine the onion, garlic, ginger, thyme, mustard, oil, salt, black pepper, cayenne, and vinegar in a large bowl. Add the chicken pieces and combine to coat. Cover with plastic wrap and let marinate overnight in the refrigerator.
Preheat the oven to 350°F with a rack in the center position.
Line a baking sheet with a piece of kraft paper large enough to enclose the chicken and onions. Spread the onions in a layer in the center of the paper and place the chicken on top. Carefully pour on the marinade and water. Fold the paper tightly around the chicken and onions, enclosing them in a completely sealed package. Place the chicken on the baking sheet in the oven and bake for 1 hour and 30 minutes, until the chicken is cooked through.
Serve the chicken and onions directly from the paper or transfer them to a platter and pour the juices over them. Have some baguettes nearby for the juices, and a side of kani sauce, too.