Mary Berry's glazed chicken with rustic potatoes is a 40-minute traybake that serves as an ideal alternative to a traditional Sunday roast during warmer weather. The dish, which serves four to six people, can also be frozen for later enjoyment.
Recipe Details and Ingredients
The recipe notes state: "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."
For the chicken, you will need four chicken legs with skin on, 750g of new potatoes scrubbed and halved, two tablespoons of olive oil, and salt and freshly ground black pepper. The honey and mustard glaze requires 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.
Step-by-Step Method
Preheat the oven to 220°C (200°C Fan) and line a large shallow roasting tin with baking paper. Combine all glaze ingredients in a small bowl. Score the chicken legs with three slashes across the skin, cutting slightly into the meat.
Place the legs skin-side up on one side of the tin, spread the glaze over, and season with salt and pepper. Toss the new potatoes with olive oil and seasoning in a bowl, then tip them into the tin alongside the chicken, ensuring they do not overlap.
Roast for approximately 35 to 40 minutes until the chicken is fully cooked, with clear juices and no pink remaining. Transfer the chicken to a plate, cover with foil, and let it rest.
Finishing Touches and Serving
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 achieve a crispy, golden-brown finish. Serve the chicken alongside the rustic potatoes.
