Wendy's Kitchen Table

Delicious flavours and oh so simple. Just cut the vegies into big chunks and let the oven do the rest of the work. 

INGREDIENTS (serves 5)
10 chicken drumsticks/lovely legs/thigh fillets,/thigh cutlets
5 small potatoes cut in half
1 medium sweet potato cut into chunks
1 medium red onion, cut into 8 wedges
6 garlic cloves, unpeeled
3 sprigs thyme or 1 teaspoon dried thyme
½ cup balsamic vinegar
4 tablespoons olive oil
4 heaped teaspoons brown sugar
1 zucchini, cut into chunks
125g cherry tomatoes

METHOD
Preheat oven to 220˚C/200˚C fan-forced.
Arrange chicken, potato, sweet potato, onion, garlic and thyme in a large roasting dish lined with baking paper.
In a bowl whisk vinegar, oil and sugar until sugar has dissolved. Drizzle over chicken and vegetables. Season with salt and pepper.
Bake for 40 minutes. Add tomatoes and zucchini. Bake for 15-20 minutes or until chicken and vegies are cooked through.