Mary Berry Honey Chicken

Mary Berry's honey chicken recipe
Ingredients:

Six chicken legs, 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
Method
1. Using a sharp knife, make shallow slits on the top of the chicken legs.

2. Place all the ingredients for the marinade in a large bowl and stir until combine

3. Add the chicken legs and toss to coat, using your hands to cover them well in the marinade.

4. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes.


5. Preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper.

6. 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.

7. Roast in the oven for 35 to 40 minutes until sticky and golden and cooked through. Skim off any fat from the cooking juices and pour the juices into a jug.

8. Serve hot with the juices poured over, and with a green vegetable and sauté potatoes or mash on the side.