Honey and mustard chicken with rustic potatoes
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
- 4 chicken legs, skin on
- 750g/1lb 10oz new potatoes, scrubbed and halved or cut into three if big
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the honey and mustard glaze
- 2 tbsp wholegrain mustard
- 3 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 garlic clove, finely grated
- 1 tbsp runny honey
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper.
Mix all of the glaze ingredients together in a small bowl.
Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper.
Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap.
Roast for about 35–40 minutes, until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown.
Serve the chicken with the rustic potatoes.
Recipe Tips
This dish can be assembled up to 1 hour ahead, then chill in the fridge until ready to use. It also freezes well after it is cooked.