Mary Berry's glazed chicken traybake with rustic potatoes offers a quick and simple alternative to a traditional Sunday roast, ideal for warmer weather. The dish, which serves four to six people, can be prepared and cooked in about 40 minutes and also freezes well.
All-in-one roasting tin method
The recipe uses a single large roasting tin, allowing the liquid to evaporate and the potatoes to crisp up. The ingredients include four skin-on chicken legs, 750g of scrubbed and halved new potatoes, and two tablespoons of olive oil, seasoned with salt and freshly ground black pepper.
For the honey and mustard glaze, the recipe calls for two tablespoons of wholegrain mustard, three tablespoons of tomato ketchup, one tablespoon of Worcestershire sauce, one finely grated garlic clove, and one tablespoon of runny honey.
Preparation and cooking steps
To prepare, preheat the oven to 220°C (200°C Fan) and line a large shallow roasting tin with baking paper. Mix the glaze ingredients in a small bowl, then score the chicken legs with three slashes across the skin. Arrange the legs skin-side up on one side of the tin, spread the glaze evenly over them, and season with salt and pepper.
Toss the new potatoes with olive oil, salt, and pepper in a bowl, then tip them into the tin alongside the chicken, ensuring they don't overlap. Roast for 35 to 40 minutes until the chicken is thoroughly cooked, with juices running clear and no pink remaining.
Finishing touches for crispy potatoes
Once the chicken is cooked, transfer it to a plate and cover with foil to rest. Toss the potatoes in the tin to coat them with any remaining glaze, then arrange them in a single layer. Return to the oven for an additional eight to 10 minutes until they are crispy and golden brown. Serve the chicken alongside the rustic potatoes.
