After a long day at work, the last thing you want is a complicated dinner. Mary Berry's honey chicken recipe is the perfect solution: tender, flavorful, and mostly hands-off, with the oven doing the hard work.
Simple Ingredients, Big Flavor
This recipe, from Mary Berry's cookbook Classic, requires just a handful of pantry staples. It takes 35 minutes to prepare and 40 minutes to cook, serving up to three people.
Mary Berry says: "An old favourite of mine and one the family still love. Quick, easy and delicious; if you would like a smaller portion, use the same amount of thighs and drumsticks (six of each)."
The chicken comes out tender and falling off the bone, with a barbecue-style charred appearance and flavor.
Ingredients
- 6 chicken legs (skin on)
- 6 tablespoons tomato ketchup
- 2 tablespoons tomato purée
- 2 tablespoons wholegrain mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons runny honey
- 1 garlic clove, crushed
Method
- Using a sharp knife, make several cuts into the chicken legs to help the marinade penetrate.
- In a large bowl, combine all marinade ingredients and mix well. Add the chicken legs and rub the marinade all over with your hands.
- Cover and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 220°C (200°C fan or Gas 7) and line a roasting tin with baking paper.
- Place the chicken legs in the tin in a single layer, spoon over any leftover marinade, and roast for 35–40 minutes until golden and cooked through.
- Skim off excess fat from the cooking juices and pour into a jug. Serve the chicken hot with the juices drizzled over.
This dish pairs wonderfully with your favorite vegetables and creamy mashed potatoes. For perfectly smooth mash, add a secret ingredient to avoid greasiness.
