Mary Berry's easy honey chicken recipe is full of flavour and perfect for mid-week dinner (Image: Getty) Mid-week dinners can be so simple, quick and nutritious that they soon become a staple in the household. Mary Berry has an easy honey chicken recipe that helps make the task of cooking after a long day at work so much easier. About this dish, the star chef wrote in her book Classic By Mary Berry : “An old favourite of mine and one the family still love.
“Quick, easy and delicious; if you would like a smaller portion, use the same amount of thighs and drumsticks (six of each). function loadOvpScript(){let el=document.createElement('script');el.
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Log('[Load] OVP tcfLoaded',new Date())})}},1500)}) “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.” READ MORE: Potatoes stay fresh longer than six months when kept in one place many avoid Mary Berry’s honey chicken recipe is full of flavour (Image: Getty) Honey chicken recipe Ingredients Six chicken legs (about 200g/7oz each), 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 Don't miss.
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This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. Read our Privacy Policy Instructions With a sharp knife, create shallow cuts on the top of the chicken legs.
In a large bowl, mix all the ingredients for the marinade until they are well blended. Add the chicken legs and thoroughly coat them in the marinade using your hands. Cover the bowl and refrigerate for at least 30 minutes.
While the chicken marinates, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting pan with parchment paper. Arrange the marinated chicken legs in the prepared pan, skin side up in a single layer, and drizzle with any leftover marinade from the bowl. Roast in the oven for 35-40 minutes until they are sticky, golden, and fully cooked.
Remove any fat from the cooking juices and transfer the juices to a jug. Serve the chicken hot with the cooking juices poured over, accompanied by a green vegetable and either sautéed potatoes or mashed potatoes. Related articles 10 'best fish and chip restaurants' in UK named - 2 in same seaside town Lettuce stays fresh and crispy for 30 days longer with pro's correct storage tip Pour olive oil properly with genius tip that ensures 'steady stream' Beautiful romantic city that's home to Europe's ‘weirdest’ tourist attraction 'Genius' food storage tip to keep potatoes 'fresh and delicious for months'.
