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 220°C/200°C 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.
2. Bake for 40 minutes. Add tomatoes. Bake for 10 minutes or until chicken is cooked through. Serve 8 chicken thighs with half the vegetables. Cover and refrigerate remaining chicken and vegetables.
