Mary Berry Honey Mustard Chicken Recipe – Sticky Glazed Chicken

If you’re looking for a comforting chicken dinner with plenty of flavour, this Mary Berry Honey Mustard Chicken Recipe combines juicy chicken with a rich, sticky honey mustard glaze. Roasted in one tin alongside new potatoes, the chicken develops a golden, lightly charred appearance while the potatoes become crisp.

The recipe brings together grainy mustard, runny honey, tomato ketchup, tomato purée, Worcestershire sauce, and garlic for a sweet and savoury glaze. Continue through the ingredients and equipment, then follow the roasting method, serving suggestions, storage guidance, FAQs, and nutrition information to make the most of this family-friendly chicken traybake.

Equipment

Equipments for Mary Berry Honey Mustard Chicken Recipe:

You’ll only need a few basic kitchen tools to make this recipe successfully. Using the right equipment helps the honey mustard chicken cook evenly, keeps preparation simple, and allows the rustic potatoes to become perfectly crisp while the chicken turns beautifully golden.

• Large roasting tin – Gives enough space for the chicken and potatoes to roast evenly.
• Shallow roasting tin – Helps the potatoes brown and become crisp if using a lower-sided pan.
• Non-stick baking paper – Makes cleanup easier and helps prevent sticking.
• Small bowl – Useful for mixing the honey mustard glaze.
• Large bowl – Ideal for coating the chicken and potatoes with the glaze.
• Sharp knife – Used for scoring the chicken before roasting.
• Jug – Handy for collecting and serving the cooking juices.
• Foil – Covers the dish if the chicken browns too quickly during cooking.
• Plate – Useful for holding prepared ingredients or cooked chicken before serving.
• Oven – Essential for roasting the chicken until tender and the potatoes until crisp.

Ingredients

Ingredients for Mary Berry Honey Mustard Chicken Recipe:

This Mary Berry Honey Mustard Chicken Recipe uses everyday ingredients to create a rich, sticky glaze with plenty of flavour. The combination of chicken legs, new potatoes, grainy mustard, runny honey, and simple pantry staples makes this an easy family meal. Serve it with a green vegetable, salad, fresh slaw, or Lemon and Chive Slaw for a complete dinner.

Ingredient	Quantity
Chicken legs	8
New potatoes	1 kg
Olive oil	2 tbsp
Grainy mustard	2 tbsp
Runny honey	4 tbsp
Tomato ketchup	2 tbsp
Tomato purée	1 tbsp
Worcestershire sauce	1 tbsp
Garlic, finely grated (or 1 crushed garlic clove)	1 clove
Salt	To taste
Freshly ground black pepper	To taste

How to Make Mary Berry Honey Mustard Chicken

1. Preheat the oven to 220°C (200°C Fan/Gas 7). Line the roasting tin with non-stick baking paper if desired for easier cleanup. Prepare all of your ingredients before you begin.
2. In a bowl, mix the glaze by combining the mustard, honey, tomato ketchup, tomato purée, Worcestershire sauce, garlic, salt, and pepper. Stir until combined so the sauce is smooth and evenly blended.
3. Score the chicken by making three slashes across each piece. Place the chicken skin-side up, then spread the glaze generously over every piece. Season lightly if needed.
4. Add the potatoes to the roasting tin and toss to coat with a little olive oil. Arrange everything in a single layer so the chicken and potatoes roast evenly.
5. If you have extra time, marinate the chicken by placing it in a bowl, cover the bowl, and place in the fridge for a minimum of 30 minutes. This helps the flavours develop before cooking.
6. Roast everything for 35–40 minutes until the chicken is cooked through. Halfway through cooking, turn the potatoes and coat in leftover glaze so they become crispy and golden brown.
7. Once cooked, skim off the fat from the roasting tin if needed. Pour the cooking juices into a jug and spoon over the remaining marinade before you serve hot with your favourite side dishes.

Expert Tips for Mary Berry Honey Mustard Chicken Recipe

I’ve found that a few small adjustments can make this recipe even better. Giving the chicken enough space to roast and watching the glaze near the end of cooking helps create beautifully sticky and golden chicken with crisp potatoes every time.

• Use a large roasting tin so the chicken and potatoes are not overcrowded. This allows the liquid to reduce properly and helps the liquid evaporates for better browning.
• Arrange the potatoes in a single layer to achieve perfectly crispy potatoes instead of soft or steamed ones.
• The dish can be assembled up to an hour ahead, making it a great choice when entertaining guests.
• For deeper flavour, leave the chicken marinated up to 24 hours ahead in the refrigerator before roasting.
• If the glaze starts to darken too quickly, cover with foil for the remaining cooking time to prevent burning.
• For leaner portions, remove the skin before eating while still enjoying the rich honey mustard flavour.
• Always wash your hands after handling raw poultry and use separate utensils for raw and cooked chicken.
• You can use thighs instead of legs, or prepare six thighs and six drumsticks when serving smaller portions or feeding a mixed group.
• The chicken should be juicy and tender chicken that comes off the bone easily when fully cooked. It can also be serve cold if preferred for picnics or lunch the next day.

Serving Suggestions

How to serve Mary Berry Honey Mustard Chicken:

This Mary Berry Honey Mustard Chicken Recipe is best enjoyed serve hot with the rich cooking juices poured over the chicken. It makes a wonderful family dinner and pairs beautifully with fresh, simple sides that balance the sweet and savoury honey mustard glaze.

• Serve with a crisp salad for a light and refreshing meal.
• Pair with fresh slaw or Lemon and Chive Slaw for extra crunch and flavour.
• Add a steamed green vegetable such as broccoli, green beans, or peas.
• Enjoy alongside creamy mash if you want an extra comforting dinner.
• Keep the original rustic potatoes as the perfect side for the sticky chicken.
• A glass of chilled apple juice, sparkling water with lemon, or iced tea complements the meal well.
• Finish with a light fruit crumble or vanilla ice cream for an easy dessert.

Storage

How to store Mary Berry Honey Mustard Chicken:

Room Temperature

• Leave the chicken out for no longer than 2 hours after cooking.
• Cool completely before storing.
• If serve cold if preferred, chill it first before serving.

Refrigerator

• Store leftovers in an airtight container for up to 3 days.
• You can prepare ahead by keeping the marinated chicken covered in the fridge.
• Cover the bowl and place in the fridge if marinated up to 24 hours ahead.
• Reheat in the oven at 180°C until piping hot, or microwave in short intervals.

Freezer

• This recipe is freezer friendly and freezes well cooked.
• Freeze in airtight containers for up to 3 months.
• Defrost overnight in the refrigerator before reheating thoroughly.
• The dish can also be assembled up to an hour ahead before baking if needed.

FAQs

Q: Can you use chicken thighs instead of legs?

Yes. Chicken thighs work very well and stay juicy during roasting. Cook until they are fully cooked through before serving.

Q: How long is the cooking time?

The chicken usually takes about 35–40 minutes in a hot oven. Always check that the juices run clear and the meat is fully cooked.

Q: Can I make smaller portions?

Absolutely. Simply reduce the number of chicken pieces and potatoes while keeping the glaze in proportion. Watch the cooking time, as smaller batches may cook slightly faster.

Q: Should I remove the skin?

You can if you prefer a lighter meal. Leaving the skin on during roasting helps keep the chicken moist and adds extra flavour.

Q: Can I marinate ahead?

Yes. Marinating the chicken overnight or for up to 24 hours gives the glaze a deeper flavour. Keep it covered in the refrigerator until you’re ready to cook.

Q: Can I freeze cooked chicken?

Yes. Allow it to cool completely before freezing in airtight containers. Thaw overnight in the refrigerator and reheat until hot all the way through.

Q: Why does the marinade burn?

Because honey in the marinade contains natural sugars, it can brown quickly. If the chicken starts getting too dark, cover with foil for the remaining cooking time.

Q: Can I serve cold?

Yes. Leftover honey mustard chicken is delicious served cold in salads, wraps, or sandwiches. Keep it refrigerated until ready to eat.

Nutrition

The following nutrition information is an estimate based on one serving of this recipe. Actual values may vary depending on the size of the chicken pieces, the amount of glaze used, and your choice of potatoes and side dishes.

Nutrient	Amount Per Serving
Calories	565 kcal
Protein	39 g
Carbohydrates	31 g
Sugars	15 g
Fat	31 g
Saturated Fat	7 g
Fibre	3 g
Sodium	760 mg