Recipe: Sticky malt vinegar roast chicken

Cooking roast chicken with malt vinegar is the secret to the juiciest chicken ever. Photo / Fresh Media

Marinating chicken in malt vinegar before roasting it not only adds a wonderful sweet-sour flavour, it also ensures the chicken is extra succulent. This recipe is simple enough for a midweek meal but it looks and tastes superb for a special occasion.

Sticky malt vinegar roast chicken

Serves 4

Ingredients

10 chicken thighs and legs

200ml malt vinegar

2 Tbsp dark brown sugar

6 thyme sprigs

2 red onions, sliced into wedges

3 Tbsp olive oil for cooking

Method

1. Place the chicken pieces in a large bowl and add the thyme, brown sugar and vinegar. Cover the bowl and leave to marinate for 1 hour.
2. Preheat the oven to 180C.
3. Put the onion wedges and chicken pieces into a large baking tray. Pour all the marinating liquid over the chicken.
4. Place the chicken into the oven and cook for 30 minutes. After 30 minutes remove from the oven and spoon the cooking liquid over the chicken. Return the chicken to the oven for a further 15 minutes of cooking.
5. Remove from the oven and place the onions and chicken on a large serving platter.
6. Whisk the juices from the pan together and pour over the chicken. Serve with roasted potatoes and seasonal vegetables.

– fresh.co.nz