Mary Berry enthused that the honey chicken recipe is an “old favourite” of hers that the “family still love”.
The iconic cook said the “tender chicken… comes off the bone easily” and has a tasty barbecue-style flavour.
What’s more, Mary Berry promised the barbecue-style charred honey chicken is “so easy” to prepare. “Just put it in the oven and leave it to do its magic,” she instructed.
While the recipe calls for six chicken legs, each about 200g, those wanting smaller portions could use six chicken thighs and six chicken drumsticks instead.
Here’s how to recreate Mary Berry’s “magic” honey chicken recipe in as little as 35 minutes.
Honey chicken
- Serves: six peple
- Marinate: 30 mins
- Cooks in: 35 to 40 mins
Ingredients
- Six chicken legs, skin on
For the marinade:
- Six tbsp tomato ketchup
- Two tbsp tomato purée
- Two tbsp grainy mustard
- Three tbsp Worcestershire sauce
- Two tbsp runny honey
- One garlic clove, crushed
Method
Using a sharp knife, make shallow slits in the top of the chicken legs.
Marinade
Place all the ingredients for the marinade in a large bowl and stir until combined. Add the chicken legs and toss to coat. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes.
Cooking the marinated chicken
Once marinated, preheat the oven to 220C (200C fan/gas seven) and line a roasting tin with baking paper.
Place the marinated chicken legs in the lined tin, skin side up in a single layer, and spoon over the remaining marinade from the bowl.
Roast in the oven for 35 to 40 minutes until sticky and golden, and cooked through. Skim off any fat from the cooking juices and pour the juices into a jug.
Serve hot with the juices poured over; best served with green vegetables and mash on the side.
