Mary Berry's glazed chicken with rustic potatoes is a 40-minute all-in-one Sunday lunch alternative, ideal for warmer weather. The recipe serves four to six people and freezes well for later consumption.
All-in-One Traybake for a Crowd
The recipe notes said: “This is a great recipe for a crowd, cooked in an all-in-one roasting tin. You will need a large roasting tin, so the liquid can evaporate and the potatoes can get crispy.”
This dish combines chicken legs and new potatoes in a single roasting tin, saving time and washing up.
Ingredients and Method
For the chicken, you need four chicken legs (skin on), 750g new potatoes (scrubbed and halved), two tablespoons of olive oil, and salt and freshly ground black pepper. For the honey and mustard glaze, you need two tablespoons of wholegrain mustard, three tablespoons of tomato ketchup, one tablespoon of Worcestershire sauce, one garlic clove (finely grated), and one tablespoon of runny honey.
Preheat the oven to 220°C/200°C Fan before lining a large shallow roasting tin with baking paper. Mix all the glaze ingredients together in a small bowl. Score the chicken legs with a sharp knife, making three slashes across the skin, cutting into the meat a little.
Roasting and Serving
Set the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper. Place the new potatoes and olive oil in a bowl, season with salt and pepper, and toss to coat. Tip into the tin next to the chicken so they do not overlap. Roast for about 35 to 40 minutes, until the chicken is cooked through.
The chicken is cooked when the juices run clear, with no trace of pink, and the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat them with any leftover glaze, then spread them out in a single layer. Slide back into the oven for a further eight to 10 minutes, until the potatoes are crispy and golden brown. Serve with the rustic potatoes.
