date:May 20, 2014
Ingredients
12 (2kg) chicken thighs (bone in, skin on), trimmed
600g chat potatoes, quartered
2 medium red onions, cut into thin wedges
6 garlic cloves, unpeeled
6 fresh thyme sprigs
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons brown sugar
250g cherry tomatoes
Method
1. Preheat oven to 220C/200C fan-forced. Arrange chicken, potato, onion, garlic and thyme in two large roasting dishes. Whisk vinegar, oil and sugar in a jug until sugar has dissolved. Drizzle over chicken mix