Mary Berry’s honey chicken is an “old favourite” of the star cook – and here’s how you can cook the tender piece of meat that easily comes off of the bone.
Beloved by Mary Berry herself and her family, tender honey chicken is made barbecue-style and is full of flavour.
It’s one of those recipes that are “so easy” to do, with the British chef revealing you “just put it in the oven and leave it to do its magic”.
Cooked within 40 minutes, it’s a great dish to put in the oven while you tend to other, more pressing duties; or not, it could be a great time to have a sit-down.
After all, it’s January and it’s cold, so why not indulge in a bit of slothfulness? Before putting up your feet, though, it’s important to note that Mary Berry’s honey chicken requires marinating for at least 30 minutes before being cooked in the oven.
Serving up to six people, here’s how to cook Mary Berry’s honey chicken.
Mary Berry’s honey chicken recipe
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
1. Using a sharp knife, make shallow slits on the top of the chicken legs.
2. Place all the ingredients for the marinade in a large bowl and stir until combined.
3. Add the chicken legs and toss to coat, using your hands to cover them well in the marinade.
4. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes.
Mary Berry said: “Don’t forget to wash your hands after handling raw poultry.”
Once the chicken has been marinated for at least 30 minutes (you can even leave it overnight), then it’s time to move on to the next step of the recipe.
5. Preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper.
6. 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.
7. 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.
8. Serve hot with the juices poured over, and with a green vegetable and sauté potatoes or mash on the side.
