This Mary Berry-style Honey Mustard Chicken is a sticky and savory recipe, which features tender, bone-in chicken thighs roasted to perfection with new potatoes and leeks, all coated in a classic, tangy honey and wholegrain mustard glaze. It’s the ultimate foolproof one-pan meal, perfect for a satisfying and easy family dinner, ready in about an hour.
Mary Berry Honey Mustard Chicken Ingredients
- 8 bone-in, skin-on chicken thighs
- 750g (1.5 lbs) new potatoes, scrubbed and halved
- 2 large leeks, trimmed, washed, and thickly sliced
- 1 tbsp olive oil
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper
For the Honey Mustard Glaze:
- 2 tbsp wholegrain mustard
- 2 tbsp clear honey
- 2 tbsp olive oil
How To Make Mary Berry Honey Mustard Chicken
- Prep the Oven and Vegetables: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). In a large, sturdy roasting tin, toss the halved new potatoes and sliced leeks with the 1 tablespoon of olive oil. Add the thyme sprigs and season well with salt and pepper.
- Roast the Vegetables First: Roast the vegetables for 20 minutes to give them a head start.
- Prepare the Glaze and Chicken: While the vegetables are roasting, make the glaze. In a small bowl, whisk together the wholegrain mustard, honey, and 2 tablespoons of olive oil. Pat the chicken thigh skin completely dry with a paper towel and season them generously with salt and pepper.
- Add Chicken and Finish Roasting: Remove the tin from the oven and nestle the chicken thighs, skin-side up, among the hot vegetables. Brush half of the honey mustard glaze generously over the chicken. Return the tin to the oven and roast for a further 20 minutes.
- Final Glaze and Serve: Remove the tin from the oven again and brush the remaining glaze over the chicken. Return to the oven for a final 10-15 minutes, or until the chicken is cooked through, the skin is golden and sticky, and the potatoes are tender. Let the traybake rest for 5 minutes before serving directly from the tin.
Recipe Tips
- How do you get crispy chicken skin? The most important secret is to pat the chicken skin completely dry with a paper towel before you season it. A dry surface and the initial high heat of the oven are what create that irresistibly crispy skin, which then gets perfectly glazed.
- How do you get the potatoes to cook through? Giving the potatoes a 20-minute head start in the hot oven is the key. This ensures they will be perfectly tender and slightly crispy by the time the chicken is cooked through.
- Can I make this ahead of time? This dish is at its best when it’s served fresh and hot from the oven. However, you can save time by chopping all the vegetables and making the honey mustard glaze in advance. Store them in airtight containers in the refrigerator for up to a day.
- How do I prevent the glaze from burning? By adding the glaze in two stages, you ensure the chicken gets a deep flavor without the honey and sugar burning during the long cooking time. Adding the final glaze towards the end creates a perfect, sticky finish.
What To Serve With Honey Mustard Chicken
This is a wonderful all-in-one meal that doesn’t need much else. However, it is fantastic served with:
- A simple side of steamed green beans or broccoli.
- Crusty bread to soak up the delicious pan juices.
- A simple green salad with a sharp vinaigrette.
How To Store Honey Mustard Chicken
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the chicken and vegetables on a baking sheet in a 200°C/400°F oven for 10-15 minutes, until the chicken is hot and the skin has crisped up again.
Honey Mustard Chicken Nutrition Facts
- Serving: 2 chicken thighs with vegetables
- Calories: 720 kcal
- Carbohydrates: 45g
- Protein: 48g
- Fat: 42g
- Saturated Fat: 12g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can, but they will be less juicy and require less cooking time. For boneless, skinless breasts, add them to the pan for only the last 20-25 minutes of cooking to prevent them from drying out, glazing them as directed.
Wholegrain mustard is a type of mustard where some or all of the mustard seeds are left whole, rather than being ground into a smooth paste. It has a wonderful, coarse texture and a milder flavor than a hot English mustard.
Soggy vegetables are almost always the result of overcrowding the pan. When the vegetables and chicken are piled on top of each other, they trap steam and boil instead of roasting. Use a large roasting tin and spread everything out in a single layer for the best results.
Try More Recipes:
- Mary Berry Chicken Wrapped in Parma Ham Recipe
- Mary Berry Chicken and Orzo Recipe
- Mary Berry Chicken Pasta Bake Recipe
Mary Berry Honey Mustard Chicken Recipe
Description
A simple and delicious one-pan meal with juicy roasted chicken thighs, crispy potatoes, and tender leeks, all coated in a classic, tangy honey and wholegrain mustard glaze.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan). Toss the potatoes and leeks in a large roasting tin with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
- While the vegetables roast, whisk together the glaze ingredients.
- Pat the chicken thighs dry and season them. Remove the tin from the oven, nestle the chicken thighs among the vegetables, and brush with half of the honey mustard glaze.
- Roast for another 20 minutes.
- Brush the chicken with the remaining glaze and roast for a final 10-15 minutes, until the chicken is cooked through and the skin is golden and sticky.
- Let it rest for 5 minutes before serving.
Notes
- Pat the Skin Dry: The most important tip for this recipe is to pat the chicken skin completely dry before seasoning. This is the non-negotiable secret to a crispy, golden skin.
- Roast Veg First: Giving the potatoes a 20-minute head start is the key to ensuring they are perfectly tender by the time the chicken is cooked.
- Glaze in Stages: Don’t add all the glaze at the beginning. Applying it in two stages prevents the honey from burning before the chicken is cooked through.
- Use Bone-in, Skin-on Thighs: For the juiciest, most flavorful results, it is highly recommended to use bone-in, skin-on chicken thighs, which are much more forgiving than lean breasts.
