After a long day at work, finding a tasty yet fuss-free dinner can be a challenge. Mary Berry's honey garlic chicken traybake offers a simple solution, requiring minimal effort as the oven does most of the work.
This recipe, from Berry's cookbook 'Classic', takes just 35 minutes to prepare and 40 minutes to cook, serving up to three people. The chef describes it as an old favourite that the family still loves, praising its tender, barbecue-style charred appearance and flavour.
To start, score the chicken legs with a sharp knife to help the marinade soak in. Mix the marinade ingredients in a large bowl, add the chicken, and coat thoroughly—using your hands is recommended. Cover and chill for at least 30 minutes.
Preheat the oven to 220C (200C fan or Gas 7) and line a roasting tin with baking paper. Arrange the chicken legs in a single layer, spoon over any remaining marinade, and roast for 35–40 minutes until golden and cooked through. Skim excess fat from the juices and serve the chicken hot with the juices spooned over.
This dish pairs well with vegetables and creamy mash. For perfect mash, Berry suggests adding a single ingredient to ensure a smooth, non-greasy texture.
