Warm Chicken a la Vinaigrette

Pre-heat the oven to 190°C, 170°C fan, Gas Mark 5.

Make a paste by crumbling the Knorr Chicken Stock Cube with the vegetable oil. Rub the paste all over the chicken with your fingertips to season it.

Place the chicken in a roasting tin and roast in the oven for 1hr - 1hr 30 mins or until the chicken is cooked through. Check if thoroughly cooked by inserting a skewer into the thickest part of the chicken; if the juices run clear, then the chicken is cooked. If the juices are pink, then cook the chicken for a little longer.

Remove the chicken from the tin and place the roasting tin on the hob on medium heat. Add the white wine vinegar and using a spoon, scrape up all the tasty bits that have stuck to the bottom of the pan. Cook gently until the vinegar has reduced by two-thirds and is almost like syrup. Add the extra virgin olive oil and stir in. Add the red onions, and season to taste with black pepper.

While the vinegar is reducing, carve the warm chicken into portions. Drizzle the hot vinaigrette over the chicken. Garnish with parsley, chives and basil leaves and serve at once.