Sticky Malt Vinegar Roast Chicken

Malt vinegar is your secret weapon in this deliciously tender sweet and sour chicken.

Ingredients:

10 Chicken thighs & legs

200ml DYC malt vinegar

2tbsp dark brown sugar

6 thyme sprigs 2 red onions

3tbsp olive oil for cooking

Method

1. Add the chicken pieces into a large bowl, add thyme, brown sugar and DYC vinegar. Cover the bowl & leave to marinade for 1 hour. Slice the onions into wedges,
2. Preheat the oven to 180 degrees.
3. In a large baking tray add the onions and chicken pieces. Pour all the marinading liquid over the chicken.
4. Place the chicken into the oven, cook for 30 minutes. After 30 minutes remove from the oven & using a spoon, 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 & serve the onions & chicken on a large serving plate.
6. Whisk the juices from the pan together and pour over the chicken. Serve with roasted potatoes or home-cut chips.