Mary Berry’s sticky honey chicken recipe is an old family favourite that’s quick, easy and delicious. You can also use separate thighs and drumsticks.
- 6 chicken legs
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
Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish.
Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes.
Preheat the oven to 220C/200 Fan/Gas 7.
Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot.