Mary Berry’s glazed chicken traybake with rustic potatoes is a simple one-pan wonder
Chicken traybake will be delicious with Mary Berry’s easy 40-minute recipe
Mary Berry has unveiled a treasure trove of recipes throughout her distinguished career, including both sweet and savoury creations. Amongst her most cherished are her traybake offerings, where all components can be thrown together into a single tin.
Mary’s glazed chicken, accompanied by rustic potatoes, is a perfect autumn dinner. It feeds four to six people, and can be frozen successfully for consumption another day.
The recipe instructions note: “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 new potatoes, scrubbed and halved
- Two tablespoons of olive oil
- Salt and freshly ground black pepper
For the honey and mustard glaze:
- Two tablespoons of wholegrain mustard
- Three tablespoons of tomato ketchup
- One tablespoon of Worcestershire sauce
- One garlic clove, finely grated
- One tablespoon of runny honey
Method:
Start by heating the oven to 220°C/200°C Fan, then prepare a large shallow roasting tin by lining it with baking paper.
Following this, mix all of the glaze components in a small bowl. Using a sharp knife, score the chicken legs by making three slashes across the skin, cutting slightly into the flesh.
Arrange the legs skin-side up on one half of the roasting tin, brushing the glaze over the chicken and seasoning with salt and pepper.
Transfer the new potatoes and olive oil into a bowl, season with salt and pepper, then toss until the potatoes are completely covered in the oil.
Empty them into the tin next to the chicken, making sure they don’t overlap, then roast for around 35 to 40 minutes until the chicken is completely cooked through. The chicken is cooked through when the juices flow clear with no hint of pink after piercing the thickest part of the leg, between the drumstick and thigh, with a skewer.
Place the chicken on a plate and loosely cover with foil to allow it to rest.
Gently turn the potatoes in the roasting tin, making sure they are well coated in any leftover glaze, then spread them out in a single layer.
Pop back into the oven for a further eight to 10 minutes, until the potatoes are deliciously crisp and golden. Serve alongside the rustic potatoes.
