Renowned culinary expert Mary Berry has unveiled another delightful midweek dinner solution with her succulent honey mustard chicken accompanied by crispy golden potatoes. This straightforward recipe demands only a handful of basic ingredients yet delivers an explosion of flavour that will satisfy the entire family.
An Effortless Crowd-Pleaser
Mary Berry, celebrated for her practical and flavourful recipes, has shared this honey and mustard chicken creation as part of her extensive collection of midweek meal ideas. The dish is designed to be cooked in a single roasting tin, making preparation and cleanup remarkably simple.
The official recipe notes from BBC Food emphasise: "This is a fantastic recipe for feeding a crowd, prepared entirely in one roasting tin. You will require a large roasting tin to allow the liquid to evaporate properly and ensure the potatoes achieve that desirable crispy texture."
Recipe Essentials
This recipe comfortably serves four to six people but can be easily adjusted to accommodate smaller or larger households according to your needs.
Required Ingredients
For the chicken and potatoes:- Four chicken legs with skin on
- 750g new potatoes, scrubbed and halved (or cut into three pieces if particularly large)
- Two tablespoons of olive oil
- Salt and freshly ground black pepper to taste
- Two tablespoons of wholegrain mustard
- Three tablespoons of tomato ketchup
- One tablespoon of Worcestershire sauce
- One garlic clove, finely grated
- One tablespoon of runny honey
Step-by-Step Preparation Method
Initial Preparation
- Begin by preheating your oven to 220°C (200°C for fan-assisted ovens). Line a large, shallow roasting tin with baking paper for easier cleanup.
- Combine all glaze ingredients thoroughly in a small mixing bowl. Using a sharp knife, score the chicken legs to help the flavours penetrate.
- Place the prepared new potatoes in a separate bowl with the olive oil. Season generously with salt and pepper, then toss until all potatoes are evenly coated.
Cooking Process
- Transfer the oiled potatoes into the lined roasting tin alongside the chicken legs, ensuring they are arranged in a single layer without overlapping.
- Roast for approximately 35 to 40 minutes until the chicken is completely cooked through. You can verify this by inserting a skewer into the thickest part between the drumstick and thigh; the juices should run completely clear without any pink traces.
- Once cooked, remove the chicken from the tin, place on a plate, and cover loosely with foil to rest.
- Carefully turn the potatoes in the roasting tin to coat them in any remaining glaze, then spread them out in a single layer again.
- Return the tin to the oven for an additional 8 to 10 minutes until the potatoes become beautifully crispy and develop a golden brown colour.
- Serve the rested chicken alongside the rustic, crispy potatoes for a complete meal.
Practical Preparation Tips
This versatile dish offers excellent flexibility for busy households. You can prepare the entire meal up to one hour in advance and store it chilled in the refrigerator until ready to cook. Additionally, the cooked dish freezes exceptionally well, allowing you to enjoy this delicious meal at a later date with minimal effort.
Mary Berry's honey mustard chicken with crispy potatoes represents the perfect balance of simplicity and sophistication, providing a hearty, flavour-packed dinner solution that requires minimal time and effort for maximum culinary reward.
