Wash the chicken legs and remove the skin

Using a knife make deep cuts on the chicken

Roughly chop one medium sized red onion

Pre-heat oven to 250°C

In a baking tray, lined with foil, place the chicken legs

Drizzle with olive oil, sea salt, freshly cracked black pepper, vinegar and pomegranate molasses onto the chicken

Rub the vinegar, molasses, and seasoning onto the chicken to coat them thoroughly

I always use my homemade chicken stock but if you are using stock cubes then dissolve them into freshly boiled water from the kettle and make a mixture

Scatter the chopped onion and garlic around the chicken

If using black garlic, squeeze them partly out from their skins so they almost melt into the stock while cooking

Pour the chicken stock around the seasoned chicken legs

Sprinkle some chilli flakes on top

Cover with foil and cook for 45 minutes

Once the 45-minute mark is done, remove the tray, oven the foil and using tongs turn the legs

Cover and cook for another 15-20 minutes

Then remove the top foil and cook at 200-220 °C until the little skin around the bones turns a nice brown

Serve with a side salad

During summer I like to serve my Vinegar roast chicken with a rainbow salad and a refreshing fresh salad dressing, recipe to follow on my blog soon. Stay Tuned!