(This recipe was featured at Better Homes and Gardens LIVE, Melbourne, 2012) BHG
Place chicken pieces in a large plastic zip-lock bag. Roughly crush coriander seeds and peppercorns in a mortar and pestle, add the salt, garlic and chilli flakes and roughly crush. Tip the spice mixture into the zip-lock bag, add the olive oil and massage it into the chicken. Refrigerate for at least 20 minutes (overnight, if possible) to allow flavours to infuse.
Preheat oven to 220°C.
Remove chicken pieces from the bag and place them skin-side up in a 40cm x 25 cm ceramic or cast-iron baking dish. Scatter over the thyme sprigs and tomatoes. Roast for 50 to 60 minutes or until the chicken is golden and cooked through.
Remove from oven, drizzle with the vinegar and allow to rest for 5 minutes. Serve the chicken in the roasting dish with pan juices spooned over it.