Sticky malt vinegar roast chicken

Name: Sticky malt vinegar roast chicken
Prep time: 5 min
Cook time: 45 min
Total time: 110 min
Ingredients: 6-8 chicken pieces (thighs & legs, bone-in); 200 ml DYC malt vinegar; 2 tbsp dark brown sugar; 2 red onions (sliced); 6 sprigs Superb Herb thyme; 3 tbsp olive oil for cooking

Cooked chicken pieces on a plate topped with red onion and thyme.

Irresistibly flavourful and sticky chicken dinner recipe. A must to try.

Print Pin Rate

Prep Time 5

Cook Time 45

marinating time 1

Total Time 1 50

Course Dinner

Cuisine New Zealand

Servings people

Ingredients

6-8 chicken pieces thighs & legs, bone-in
200 ml DYC malt vinegar
2 tbsp dark brown sugar
2 red onions sliced
6 sprigs Superb Herb thyme
3 tbsp olive oil for cooking

Instructions

In a large bowl, mix sugar and malt vinegar until the sugar dissolves. Add thyme and the chicken pieces. Cover the bowl & leave to marinade for 1 hour. Slice the onions into wedges,
Preheat the oven to 180 °C.
Arrange the chicken pieces and onion on a large baking tray. Pour all the marinading liquid over the chicken. Drizzle oil.
Place the tray in the oven and cook for 30 minutes. After 30 minutes, remove the chicken from the oven and, using a spoon, baste it with the cooking juices. Then return the chicken to the oven to cook for a further 15 minutes.
Whisk the juices from the pan together and pour over the chicken.
Serve with roasted potatoes or home cut chips.