12 (2kg) chicken thighs (bone in skin on. I use chicken legs
600g chat potatoes, quartered
2 medium red onions, cut into thin wedges
6 garlic cloves, unpeeled
6 sprigs of fresh thyme
1/4 cup of balsamic vinegar
2 tablespoons olive oil
2 teaspoons of 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 mixture. Season with salt and pepper ( I also give the potato's a little spray with oil helps them to brown)
2. Bake for 40 - 60 mins. Add tomatoes. Bake for 10mins or until chicken is cooked through . Serve 8 chicken thighs with half the vegetables. Cover and refrigerate remaining chicken and vegetables for another day. And enjoy.
PS there is never any left in our house to keep for a second meal
