MEALS FOR UNDER £10

MARY BERRY’S HONEY CHICKEN

This is one of the recipes from Mary Berry’s latest book and it’s definitely one of our favourites. It’s really simple to make. In fact, Mary herself says: “So easy – just put it in the oven and leave it to do its magic.” Now that’s what we call cooking.

This is a great dish to prepare in advance. It can be marinated up to 24 hours ahead of cooking, which helps to intensify the flavours.

Extracted from Classic by Mary Berry (BBC Books, £26). Photography by Georgia Glynn Smith.

You’ll need:

6 chicken legs (about 200g each), skin on 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

Method:

1. Using a sharp knife, make shallow slits in the top of the chicken legs. 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. 3. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes. 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. 5. Skim off any fat from the cooking juices and pour the juices into a jug. 6. Serve hot with the juices poured over, and with a green vegetable and sauté potatoes, or mash on the side.