dinner · gluten-free
Vinegar chicken
Crisp-skinned chicken with a tangy, buttery pan sauce of vinegar, garlic and peppers.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 220°C (425°F). Salt the chicken and brown skin-side down in oil until crisp, 8 minutes.
-
2
Flip and roast 20–25 minutes until 74°C (165°F) at the thickest part. Move chicken to a plate.
-
3
Cook garlic and peppers in the pan fat 1 minute, add vinegar and stock and reduce by half.
-
4
Swirl in butter and parsley and spoon over the chicken.
