Warm Chicken a la Vinaigrette

Let's Get Cooking

• 1 Pre-heat the oven to 190°C, 170°C fan, Gas Mark 5.
• 2 Make a paste by crumbling the Knorr Chicken Stock Cube with the vegetable oil. Rub the paste all over the chicken with your finger tips to season it.
• 3 Place the chicken in a roasting tin and roast in oven for 1 hour - 1 hour 30 minutes or until the chicken is cooked through. Check that the chicken is 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.
• 4 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.
• 5 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.