Chicken is an everyday staple thanks to its nutritional value and versatility. However, eating plain chicken all the time can get boring, especially if always using the same marinade or preparation method.

That’s why Mary Berry’s honey chicken recipe is bound to become a recipe repertoire staple in no time. This recipe serves six and can be made in just 40 minutes, making it ideal for daily family meals or preparing in advance. Introducing this dish from Classic by Mary Berry, the chef said: “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 chicken tastier with Mary Berry’s honey marinade

Ingredients

Six chicken legs (about 200g each), 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

With a sharp knife, carefully score the surface of the chicken legs with shallow cuts.

In a large mixing bowl, combine all marinade ingredients and stir thoroughly until evenly mixed. Add the chicken legs to the bowl and use your hands to ensure they are fully coated in the mixture.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to develop.

While the chicken marinates, set the oven to preheat at 220C (200C for fan ovens) or Gas mark seven. Line a roasting tin with a sheet of baking parchment.

Arrange the marinated chicken legs in the prepared tin in a single layer with the skin side facing upwards. Pour any remaining marinade from the bowl over the chicken.

Roast for 35 to 40 minutes until they are richly coloured, sticky, and thoroughly cooked. Remove and discard any fat from the roasting juices, then transfer the liquid to a jug.

Present the chicken hot, drizzled with the reserved cooking juices, accompanied by a green vegetable and either sautéed or mashed potatoes.