Ingredients

• 2chicken marylands
• ½each red, yellow and green capsicum
• 1medium red onion, cut into thin wedges
• 6cloves garlic
• 3sprigs thyme
• 250gcherry tomatoes

• ½ cupbalsamic vinegar
• 4 tablespoons olive oil
• 4 teaspoonsbrown sugar
• Champs mash
• 400g desiree potatoes, peeled and chopped
• ¼ cup sour cream
• 30gbutter, chopped
• 3spring onions, thinly sliced
• 2cloves garlic

• Reserved marinade
• 6 tablespoonspan juices

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Method

• Preheat oven to 200°C.
• For chicken, arrange chicken, capsicum, onion, garlic and thyme in a large roasting pan.
• For marinade, whisk vinegar, oil and brown sugar in a bowl until sugar has dissolved. Drizzle half the mixture over the chicken and a little over the vegetables.
• Bake for 15 minutes and add cherry tomatoes. Drizzle a few tablespoons of marinade over chicken and bake for a further 20-25 minutes. Retain pan juices.
• For mash, boil potatoes in a saucepan of water until tender. Drain and return to saucepan.
• Mash until almost smooth. Add sour cream, butter and most of the spring onion. Season with salt and pepper and sprinkle extra spring onion on top.
• For sauce, place remaining marinade in a saucepan with pan juices. Stir over low heat until thickened.
• To serve, arrange vegetables on a plate with chicken on top. Drizzle sauce over chicken and serve with champs mash and extra sauce in a gravy boat on the side.