Looking for a chicken dinner with a glossy, sticky finish and plenty of savoury-sweet flavour? This Mary Berry Sticky Chicken combines whole chicken legs with honey, mustard, tomato-based ingredients, Worcestershire sauce, and garlic to create juicy roasted chicken with a rich caramelised glaze and lightly charred edges.
The recipe includes everything you need from equipment and ingredients through cooking, serving, and storing leftovers. You’ll also find practical tips for marinating and reheating, answers to common questions, and the available nutrition information for the recipe.
Equipment
Having the right kitchen tools makes this recipe simple and stress-free. A few basic items help you prepare the glossy marinade, roast the chicken evenly, and store any leftovers safely while keeping the sticky chicken recipe easy for beginners.
- Large mixing bowl – For combining the marinade ingredients and coating the chicken evenly.
- Jug – Useful for measuring and mixing liquid ingredients before combining them.
- Spoon – Helps stir the marinade and spoon it over the chicken while roasting.
- Sharp knife – Used to make shallow cuts in the chicken so the marinade can soak in.
- Roasting tin – Holds the chicken securely while it cooks and caramelises.
- Non-stick baking paper – Lines the roasting tin for easier cleanup and prevents sticking.
- Oven – Roasts the chicken until it is golden, tender, and cooked through.
- Foil – Covers the chicken if needed to prevent over-browning during cooking.
- Serving dish – Perfect for presenting the finished sticky chicken at the table.
- Ovenproof dish – Ideal for reheating leftovers while keeping the chicken moist.
- Airtight container – Stores leftover chicken safely in the fridge or freezer.
- Microwave – Reheats individual portions quickly.
- Fridge – Keeps marinated or cooked chicken fresh before serving.
- Freezer – Suitable for longer storage of cooked leftovers.
Table of Contents
Ingredients
Ingredients requir for Mary Berry Sticky Chicken Recipe:
This Mary Berry sticky chicken recipe uses simple pantry staples to create a rich, sweet, and savoury glaze. The combination of chicken legs, honey, mustard, and tomato-based ingredients gives the chicken a delicious sticky finish while keeping it tender and juicy. Serve it with green vegetables, mashed potatoes, sauté potatoes, a fresh salad, or even in a wrap for leftovers.
| Ingredient | Quantity |
| Whole chicken legs (thigh and drumstick attached) | 6 |
| Tomato ketchup | 150ml |
| Tomato purée | 2 tbsp |
| Worcestershire sauce | 2 tbsp |
| Grainy mustard or wholegrain mustard | 2 tbsp |
| Runny honey | 4 tbsp |
| Garlic clove, crushed | 1 |
| Salt | To taste |
| Black pepper | To taste |
How to Make Mary Berry Sticky Chicken Recipe
- Prepare the marinade by adding the tomato ketchup, tomato purée, Worcestershire sauce, grainy mustard, runny honey, crushed garlic, salt, and black pepper to a bowl. Combine ingredients and mix thoroughly until the sauce is smooth.
- Use a sharp knife to make shallow slits in the chicken. This helps the marinade soak into the meat for extra flavour.
- Add the chicken to the bowl and coat the chicken well with the marinade. Cover the bowl and refrigerate for at least 30 minutes before cooking.
- Preheat the oven according to your recipe. Line the roasting tin with baking paper and arrange in a single layer with the skin side up.
- Spoon over marinade left in the bowl so every piece is well coated. Place the tin in the oven and roast until the chicken is almost cooked.
- Continue cooking until the sauce begins to caramelise and forms a rich sticky glaze with a beautiful golden colour. If needed, carefully skim off fat from the roasting tin.
- Check juices run clear by making a small cut or insert a knife into the thickest part of the chicken. The chicken should be fully cooked through before serving.
- Pour cooking juices over the chicken before serving. Serve hot with your favourite side dishes.
Expert Tips for Mary Berry Sticky Chicken Recipe
A few small changes can make this recipe even better. After making this sticky chicken several times, I have found that allowing enough marinating time and watching the glaze closely during roasting gives the best flavour and texture.
- Allow a minimum 30 minutes marinating time so the flavours have time to soak into the chicken.
- For an even richer taste, marinate up to 24 hours ahead in the refrigerator.
- Choose bone-in chicken thighs or whole chicken legs because they stay juicier during roasting.
- Using skin-on chicken helps create a deeper golden colour and a better sticky glaze.
- If you prefer a lighter meal, remove chicken skin if preferred before serving.
- If the chicken starts browning too quickly, cover loosely with foil to keep chicken moist and avoid drying out.
- Remove the foil during the last few minutes so the glaze can caramelise properly.
- Always wash hands after handling raw poultry and clean any utensils that touch the raw chicken.
- If reheating leftovers, remember that the microwave softens the skin, so the oven is the better choice if you want to keep the glaze slightly crisp.
- For extra flavour the next day, store with extra sauce so the chicken stays moist during reheating.
Serving Suggestions for Mary Berry Sticky Chicken Recipe
This Mary Berry sticky chicken recipe is best enjoyed serve hot while the glaze is glossy and full of flavour. Pour over juices from the roasting tin before serving for extra richness. It is perfect for a relaxed family dinner, weekend gatherings, or even lunch using cold leftovers.
- Serve with green vegetables such as broccoli, peas, or green beans.
- Pair with creamy mashed potatoes or buttery sauté potatoes.
- Add a crisp salad to balance the sweet and savoury flavours.
- Use cold leftovers in a wrap with lettuce and mayonnaise for lunch.
- Garnish with freshly chopped parsley or chives for a fresh finish.
- Enjoy with sparkling water, iced tea, or homemade lemonade.
- Finish the meal with a light fruit salad or lemon sorbet for dessert.
Storage
Room Temperature
- Let the chicken cool completely before storing.
- Do not leave cooked chicken at room temperature for longer than 2 hours.
Refrigerator
- Store in an airtight container in the refrigerator or fridge for 2 to 3 days.
- Keep any extra sauce with the chicken to help it stay moist.
- To reheat, place in an ovenproof dish, cover with foil, and warm at 180°C until hot throughout.
- You can also use the microwave in short bursts, stirring or turning the chicken between intervals if needed.
Freezer
- Freeze cooled chicken in an airtight container for up to 2 months.
- Defrost overnight in the refrigerator before reheating.
- Reheat in the oven for the best texture and sticky glaze.
FAQs
1. Can I use chicken thighs instead of chicken legs?
Yes, you can. Bone-in thighs or skin-on thighs work very well and stay tender during roasting. Cooking time may vary slightly depending on their size.
2. Can I prepare this recipe in advance?
Yes. You can marinate ahead for up to 24 hours in the refrigerator. This gives the chicken even more flavour before cooking.
3. How do I know the chicken is cooked through?
Insert a knife into the thickest part of the chicken. The clear juices should run out with no pink colour remaining.
4. Can I serve cold leftovers?
Yes. Cold stickAvoid overcooking the chicken. During oven reheating, cover the dish with foil for most of the time and uncover it for the last few minutes to refresh the glaze.
5. What is the best method for reheating?
The oven gives the best results because it keeps the glaze and texture intact. The microwave is quicker, but it may soften the chicken skin.
6. Can I freeze the cooked chicken?
Yes. Freeze the cooked chicken with its sauce for up to 2 months. Defrost overnight in the refrigerator before reheating thoroughly.
Nutrition
The following nutrition information is an approximate estimate for one serving size of 1–2 chicken legs per person. Actual values may vary depending on the exact ingredients and portion size used.
| Nutrient | Amount Per Serving |
| Calories | 380 calories |
| Protein | 31g |
| Carbohydrates | 20g |
| Sugars | 17g |
| Fat | 19g |
| Saturated Fat | 5g |
| Fibre | 1g |
| Sodium | 820mg |