Mary Berry’s Honey Mustard Chicken with Rustic Potatoes
This delicious chicken traybake from Mary Berry couldn't be simple to make. Simply coat your chicken pieces in a tasty honey and mustard glaze and roast them alongside crispy new potatoes. You will have a crowd-pleasing dinner in no time!
Introduction
Great for a gang, especially if you have hungry teenagers. An all-in-one roasting tin – just serve with salad or a fresh slaw. You will need a large roasting tin, so the liquid evaporates and the potatoes can get crispy.
Ingredients
| 4 | chicken legs |
| 750g (1lb 10oz) | new potatoes, halved or cut into three if big |
| 2 tbsp | olive oil |
| For the honey and mustard glaze: | |
|---|---|
| 2 tbsp | grainy mustard |
| 3 tbsp | tomato ketchup |
| 1 tbsp | Worcestershire sauce |
| 1 clove | garlic, finely grated |
| 1 tbsp | honey |
Method
Preheat the oven to 220°C/200°C Fan/Gas 7. Line a large shallow roasting tin with non-stick baking paper.
Mix all the glaze ingredients together in a small bowl.
Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and freshly ground black pepper.
Place the new potatoes and olive oil in a bowl. Add some seasoning and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap. Roast in the preheated oven for about 35–40 minutes, until the chicken is cooked through.
Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown.
Serve the chicken and potatoes with the Lemon and Chive Slaw on page 178 of Mary’s Foolproof Dinners.
Mary’s Tip: Can be assembled up to an hour ahead. Freezes well cooked.
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