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Manjiri Chitnis

Vinegar Roasted Chicken

5 from 8 votes
Bursting with flavour, this oven-roast chicken dish is a must-have in everyone's arsenal of recipes. Prefect for when you want a quick but delicious meal - an anytime recipe
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: Fusion
Ingredients Equipment Method

Ingredients
  

  • 6 chicken legs without skin
  • 2 tbsp fruit flavoured vinegar
  • 2 tbsp pomegranate molasses
  • 450 ml Chicken stock – homemade or use 1.5 chicken stock cubes crumbled into hot water
  • 2 cloves of black garlic with skin
  • 1 small red onion finely chopped
  • 2 tsp chilli flakes
  • Pinch of smoked sea salt
  • 1 tsp olive oil spray
  • Freshly cracked black pepper

Equipment

  • Oven
  • Oven tray

Method
 

  1. Wash the chicken legs and remove the skin
  2. Using a knife make deep cuts on the chicken
  3. Roughly chop one medium sized red onion
  4. Pre-heat oven to 250°C
  5. In a baking tray, lined with foil, place the chicken legs
  6. Drizzle with olive oil, sea salt, freshly cracked black pepper, vinegar and pomegranate molasses onto the chicken
  7. Rub the vinegar, molasses, and seasoning onto the chicken to coat them thoroughly
  8. 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
  9. Scatter the chopped onion and garlic around the chicken
  10. If using black garlic, squeeze them partly out from their skins so they almost melt into the stock while cooking
  11. Pour the chicken stock around the seasoned chicken legs
  12. Sprinkle some chilli flakes on top
  13. Cover with foil and cook for 45 minutes
  14. Once the 45-minute mark is done, remove the tray, oven the foil and using tongs turn the legs
  15. Cover and cook for another 15-20 minutes
  16. Then remove the top foil and cook at 200-220 °C until the little skin around the bones turns a nice brown
  17. Serve with a side salad
  18. 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!