Honey chicken

Irish Daily Mail - YOU - - FOOD MARY BERRY -

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).

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.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.