Ingredients
1 kg chicken thighs and legs
⅔ cup Saint Sebastian Bay Balsamic Vinegar
⅓ cup Saint Sebastian Bay Extra Virgin Olive Oil
2 tbsp soy sauce
2 tbsp brown sugar
5 sprigs rosemary, finely chopped
3 garlic cloves, finely chopped
Salt and pepper to taste
Directions
1
Pour the vinegar, oil, soy sauce, and brown sugar into a food processor.
2
While motor is running, add rosemary and garlic. Pulse for about 1 minute, or until nice and smooth. Or you can simply chop the garlic and rosemary super fine and mix everything together in a bowl.
3
Pour marinade onto the chicken and let marinate in the fridge for at least 1 hour up to 10 hours.
4
Preheat the oven to 180C.
5
Arrange the chicken in a single layer in a large oven proof dish.
6
Roast for 45 minutes or until the chicken is cooked - baste it with the pan juices 1/2 way through.
Ingredients
Ingredients
1 kg chicken thighs and legs
⅔ cup Saint Sebastian Bay Balsamic Vinegar
⅓ cup Saint Sebastian Bay Extra Virgin Olive Oil
2 tbsp soy sauce
2 tbsp brown sugar
5 sprigs rosemary, finely chopped
3 garlic cloves, finely chopped
Salt and pepper to taste