Mary Berry's honey chicken makes for a quick and easy mid-week family meal
Mary Berry's honey chicken is a classic so versatile it can be paired with pretty much any side - from a refreshing salad to pan-roasted carrots, or a root vegetable mash.
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When it comes to comforting family dinner recipes, Mary Berry has an extensive repertoire full of fresh and nutritious ingredients.
Her honey chicken, from her cookbook and BBC series, is one of those mid-week winners, serving six and boasting a delicious honey-based marinade that everyone will love.
Ingredients
- 6 chicken legs (about 200g/7oz each), skin on
For the marinade:
- 6 tbsp tomato ketchup
- 2 tbsp tomato purée
- 2 tbsp grainy mustard
- 3 tbsp Worcestershire sauce
- 2 tbsp runny honey
- 1 garlic clove, crushed
Instructions
Using a sharp knife, create shallow slits on the surface of the chicken legs (refer to tip).
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Combine all the marinade ingredients in a large bowl, stirring until well mixed. Add the chicken legs and toss thoroughly to coat, ensuring they are fully covered in the marinade. Cover the bowl and refrigerate for at least 30 minutes to marinate.
While marinating, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper.
Arrange the marinated chicken legs, skin side up, in a single layer on the lined tin. Spoon over any remaining marinade from the bowl. Roast in the preheated oven for 35–40 minutes, until the chicken is sticky, golden, and thoroughly cooked. Remove any excess fat from the cooking juices and transfer the juices to a jug.
Serve the chicken hot, with the juices poured over the top. Accompany with a green vegetable and your choice of sautéed potatoes or mashed potatoes on the side.
- Using a sharp knife, create shallow slits on the surface of the chicken legs (refer to tip).
