Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Mix Dijon, silan, and one tablespoon olive oil and set aside.

To make the sauce, place the sundried tomatoes in a food processor fitted with the S blade. Pulse for two minutes. Add eight cloves garlic, soy sauce, parsley, dried basil, salt, pepper, and olive oil and pulse again until everything is finely chopped. You might have to stop the processor and push the ingredients around from time to time.

Season chicken with salt, pepper, and garlic powder. Smear the Dijon mixture all over the chicken pieces.

Spread the sundried tomato sauce

on the chicken and pat it down gently all over the chicken. Sprinkle whole garlic cloves and sundried tomatoes around the chicken. Drizzle silan over the pan.

Cover and bake for one and 1/2 hours.

Uncover and raise oven temperature

to 375 degrees Fahrenheit (190 degrees Celsius), baking for another

15–20 minutes to crisp.