Mary Berry’s honey chicken is the perfect recipe for a summer barbecue as it’s so easy to make and packed full of flavour – and you can make it in the oven too
As the warmer months roll in, it’s time to dust off the barbecues and gear up for some epic garden parties, but no gathering is truly complete without a standout dish. Mary Berry’s honey chicken is a breeze to whip up as it can be prepped well ahead of time – taking just five minutes to prepare before letting the chicken soak in the marinade for at least half an hour.
This delectable recipe is also ideal for a tasty dinner, requiring only one bowl and a baking tray for oven cooking, which means less time spent on washing up.
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In her ‘Classic’ cookbook, Mary wrote: “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).
“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.”
How to make honey chicken
Ingredients
- Six chicken legs (around 200g each)
- Six tablespoons of ketchup
- Three tablespoons of Worcestershire sauce
- Two tablespoons of tomato puree
- Two tablespoons of grainy mustard
- Two tablespoons of runny honey
- One crushed garlic cloves
Method
Combine all the ingredients for the marinade in a large bowl and mix until they’re well blended. Toss the chicken legs in the mixture, using your hands to ensure they’re thoroughly coated in the marinade, reports the Express.
After covering the bowl, pop it into the fridge to let the chicken marinate for at least 30 minutes, remembering to wash your hands post handling raw meat.
While the chicken is marinating, get the oven preheated to 220C (200C fan or gas mark seven) and line a roasting tray with baking parchment.
Position the marinated chicken on the prepared lined tray with the skin side facing up, spooning over any leftover marinade from the bowl. Roast in the oven for 35 minutes until it turns golden and is thoroughly cooked.
Once done, skim off any excess fat from the cooking juices and transfer to a jug. Drizzle these juices over the cooked chicken and serve hot alongside your preferred green vegetable and mashed potatoes.
