Mary Berry Honey Chicken Thighs Food
STICKY CHICKEN
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.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 7
Steps:
- 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.
HONEY CHICKEN
It doesn't get much easier or more delicious than Mary Berry's Honey Chicken from her cookbook and BBC series, Classic. Simply cover the chicken in a tasty marinade and leave the oven to do the hard work.
Provided by Mary Berry
Categories Dinner
Time 40m
Number Of Ingredients 1
Steps:
- 1. Using a sharp knife, make shallow slits in the top of the chicken legs (see tip). 2. Place all the ingredients for the marinade in a large bowl and stir until combined. Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes. 3. Meanwhile, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper. 4. Place the marinated chicken legs in the lined tin, skin side up in a single layer, and spoon over the remaining marinade from the bowl. Roast in the oven for 35-40 minutes until sticky and golden and cooked through. Skim off any fat from the cooking juices and pour the juices into a jug. 5. Serve hot with the juices poured over, and with a green vegetable and sauté potatoes or mash on the side. Mary's Classic Tips: * Remove the skin from the chicken legs, if you prefer. * Don't forget to wash your hands after handling raw poultry.
HONEY, MUSTARD & CRèME FRAîCHE BAKED CHICKEN
This cheap and simple chicken one-pot makes for a fuss-free dinner
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
- Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving
Nutrition Facts : Calories 695 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 0.97 milligram of sodium
CHICKEN OLIVES PROVENçAL
Chicken with a Provençal style filling and a tasty tomato sauce make a simple but sure-fire hit from Mary Berry.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 375°F To prepare the stuffing slit each sausage skin lengthways and remove the meat.
- Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
- Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
- Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
- Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
- Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
- Garnish with parsley and serve with herby crushed new potatoes.
Nutrition Facts : Calories 323.1, Fat 14.3, SaturatedFat 4.7, Cholesterol 135.9, Sodium 1016.9, Carbohydrate 12.8, Fiber 2.8, Sugar 7.9, Protein 36
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