Directions
- 1First for the sticky part, add six tablespoons of ketchup to a bowl.
- 2Then add three tablespoons of Worcestershire sauce.
- 3Next, add a couple of tablespoonfuls of grainy mustard.
- 4Add two tablespoons of runny honey.
- 5Almost there, just add two tablespoons of tomato puree.
- 6Then add a clove of garlic to the mixture.
- 7Now all it needs is the chicken, make four slits in total in each chicken leg.
- 8Coat the chicken well with the sticky marinade.
- 9Pop the chicken in the fridge and wait for the sticky marinade to work its wonders.
- 10When ready to cook, hunt out your largest roasting tin and put a bit of non-stick paper in the bottom.
- 11Spread the chicken out in one layer in the roasting tin.
- 12Into the oven at 200 degrees fan for about 35 to 40 minutes.
- 13Test whether it's absolutely done by going into the thickest part and make quite sure the juices are as clear as a bell.
Ingredients
- 6 chicken legs
- 6 tbsp ketchup
- 3 tbsp Worcestershire sauce
- 2 tbsp grainy mustard
- 2 tbsp runny honey
- 2 tbsp tomato puree
- 1 garlic clove
Equipment
roasting tinnon-stick paper
Tips
- Make four slits in the chicken legs to allow the flavor to penetrate.
- Coat the chicken well and refrigerate to allow the marinade to work.
- Spread the chicken in a single layer in the roasting tin for crispy skin.
- Test the thickest part of the chicken; juices should run clear. If pink, cook longer.
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