Mary Berry's honey chicken recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s honey chicken recipe By You Magazine - January 1, 2018 An old favourite of mine and one the family still loves. Tender chicken that comes off the bone easily with a barbecue-style charred appearance and flavour. So easy – just put it in the oven and leave it to do its magic. If you would like smaller portions, use the same weight of thighs and drumsticks (six of each). Georgina Glynn Smith SERVES 6 MARINATE: a minimum of 30 minutes COOK TIME: 35-40 minutes 6 chicken legs (about 200g/7oz each), skin on (see tip) 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 1. Using a sharp knife, make shallow slits in the top of the chicken legs (see tips). 2. Place all the ingredients for the marinade in a large bowl and stir until combined. Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes. 3. Meanwhile, preheat the oven to 220C/200C fan/gas 7 and line a roasting tin with baking paper. 4. 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 35-40 minutes until sticky, golden and cooked through. Skim off any fat from the cooking juices and pour the juices into a jug. 5. Serve hot with the juices poured over and with a green vegetable and sautéed potatoes or mash (see the book) on the side. PREPARE AHEAD Can be marinated up to 24 hours ahead. Serve cold if preferred. MARY’S CLASSIC TIPS Don’t forget to wash your hands after handling raw poultry. SAVE 20 PER CENT ON MARY’S NEW BOOK Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved