British Bake Off star Mary Berry has shared another fantastic recipe for chicken lovers. She has revealed how to make her honey and mustard chicken with rustic potatoes
Mary Berry has revealed the ultimate way to cook honey and mustard chicken with rustic potatoes.
The British Bake Off star shared the tasty, no faff recipe, which can all be baked using just one tin. As well as showing us how to cook promising chicken, Mary says there is a particular way to cook the potatoes to make sure they are “crispy”.
She says the meal is not only scrumptious but also doesn’t take long to cook, with only a 30 minute prep time. The adored chef believes the recipe is the perfect crowd-pleaser and will be sure to go down a hit. According to Mary, the meal should serve four to five people.
Mary shared her recipe with BBC and said the chicken part of the dish only requires five ingrediants, including seasonings. Speaking about the recipe, she said: “This is a great recipe for a crowd, cooked in an all-in-one roasting tin. You will need a large roasting tin, so the liquid can evaporate and the potatoes can get crispy.”
Ingredients for the chicken
- Four chicken legs, skin on
- 750g/1lb 10oz new potatoes, scrubbed and halved or cut into three if big
- Two table spoons of olive oil
- Salt and freshly ground black pepper
Ingrediants for the honey and mustard glaze
- Two table spoons of wholegrain mustard
- Three table spoons of tomato ketchup
- One table spoon of Worcestershire sauce
- One garlic clove, finely grated
- One table spoon of runny honey
Instructions
- “Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper, reports BBC.
- Mix all of the glaze ingredients together in a small bowl
- Score the chicken legs with a sharp knife, with three slashes across the skin, slightly slitting into the meat
- Sit the legs, skin-side up, on one side of the roasting tin.
- Spread the glaze over the chicken and sprinkle with salt and pepper
- Put the new potatoes and olive oil in a bowl. Sprinkle with salt and pepper and toss to coat the potatoes in the oil. Position them next to the chicken, so they do not pile on top of each other
- Roast for around 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
