2 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon onion powder, divided
2 teaspoons dried basil
1 teaspoon dried dill weed
1 teaspoon dried parsley
1 teaspoon paprika
1 tablespoon chopped fresh ginger
Place the peeled and sliced chicken on a medium baking sheet. Brush with the garlic, olive oil, and orange juice.
Cover the pan tightly with aluminum foil, and place inside a sealed container. Allow to steam for one hour, turning frequently, until chicken is cooked through. Preheat oven to 375 degrees F (190 degrees C).
Place the chicken in a large, shallow skillet. Cook over medium heat until evenly browned and well seasoned. Drain and discard juices, leaving bones in the pan. Transfer halved to a large, shallow bowl. Mix garlic, oregano, rosemary, salt, onion powder, basil, dill, parsley, paprika, ginger and salt. Transfer to the pan, and return to a boil. Cover, and simmer for about 15 minutes.