Mary Berry’s glazed chicken with rustic potatoes is a perfect autumn dinner recipe
Mary Berry’s easy chicken traybake recipe is perfect for the whole family
Renowned chef Mary Berry has shared countless culinary creations throughout her career, including everything from puddings to hearty mains. Her traybake recipes remain among the most beloved, offering the convenience of preparing everything in a single tin.
Mary Berry’s glazed chicken paired with rustic potatoes makes for an ideal autumnal supper. The dish serves four to six people and freezes brilliantly for future meals.
According to the recipe notes: “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:
Begin by preheating your oven to 220°C/200°C Fan, then line a large shallow roasting tin with baking parchment.
Next, combine all the glaze ingredients in a small bowl. Using a sharp knife, score the chicken legs with three diagonal cuts through the skin, going slightly into the meat beneath.
Place the legs skin-side up on one side of the roasting tin, coating them with the glaze and seasoning with salt and pepper.
Toss the new potatoes with olive oil in a bowl, season with salt and pepper, then ensure they’re thoroughly coated in the oil. Tip them into the roasting tin beside the chicken, ensuring they’re laid out without overlapping, then roast for approximately 35 to 40 minutes until the chicken is thoroughly cooked.
You’ll know the chicken is ready when clear juices flow freely with no trace of pink as you pierce the thickest section of the leg, between drumstick and thigh, with a skewer.
Lift the chicken out of the tin, transfer it to a plate and cover loosely with foil so it can rest properly.
Carefully toss the potatoes in the tin, making certain they’re thoroughly coated in any remaining glaze, then arrange them in a single layer.
Return them to the oven for an additional eight to 10 minutes until they’re wonderfully crisp and golden brown. Plate up alongside the succulent roasted potatoes.
