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Recipe header image
Honey chicken picture

Honey chicken

Serves 6
Cooks in 35 - 40 minutes
Difficulty Easy
Mary BerryMain

Ingredients

6 chicken legs (about
200g/7oz 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

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.

Recipe cta

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