Chicken recipe with honey by Mary Berry is 'easy' - 'throw it in the oven to do its magic'
Billed as an oldie but a goodie, this recipe promises to create a tender chicken that easily falls off the bone.
This dish is so "easy" that all you have to do is throw it in the oven and let it "do its magic," Mary Berry says.
Billed as an "old favourite" recipe that she and her family loves, she swears this "tender" chicken with a "barbecue-style charred appearance and flavour" will practically fall "off the bone."
In under an hour, she says the family-friendly dish can be ready to serve.
Other recipes from Mary Berry that you can try include her shakshuka, apricot tart and roasted sausage and peppers.
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Mary Berry's honey chicken recipe
Ingredients
- 6 chicken legs (about 200g/7oz each)
- 6 tbsp tomato ketchup
- 2 tbsp tomato purée
- 2 tbsp grainy mustard
- 3 tbsp Worcestershire sauce
- 2 tbsp runny honey
- 1 garlic clove, crushed
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Instructions
- Using a sharp knife, make shallow slits in the top of the chicken legs.
- 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.
- Meanwhile, preheat the oven to 220°C/200°C fan/Gas 7 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 35–40 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, and with a green vegetable and sauté potatoes or mash on the side.
This recipe was originally posted on Mary Berry's website.