Ingredients
Garlic bread sauce
Method
1.Rinse chicken under cold water. Pat dry inside and out with absorbent paper. Combine vinegar, mustard and oil in large bowl, add chicken; turn to coat chicken in marinade. Cover; refrigerate 3 hours.
2.Preheat oven to 200°C (180°C fan-forced).
3.Place chicken in large baking dish; reserve marinade. Place one rosemary sprig into chicken cavity. Tie legs together with kitchen string; season. Roast, uncovered, about 1½ hours or until cooked through, basting with reserved marinade. Add tomatoes to the dish for the last 10 minutes of cooking time.
4.To make garlic bread sauce; bring garlic, bay leaves and milk to the boil in small saucepan. Remove from heat, stand 30 minutes. Strain milk mixture, discard solids; return milk mixture to same pan. Stir in breadcrumbs and butter; cook, stirring, over low heat, about 10 minutes or until thick. Add cream, stir until heated through; season to taste.
5.Tuck thyme and remaining rosemary between drumsticks; serve chicken with sauce and tomatoes.
