My sister highly recommended this Mary Berry recipe and modified it so it wasn’t too sweet. It turned out to be delicious and so easy. Like Delia Smith, Mary Berry, now in her eighties, is a British “institution” in highly successful, fail-safe recipes, particularly baking and it’s well worth investing in some of her recipe books.
Serves 4 to 6
6 whole organic chicken legs
2 tbsp clear honey
1 rounded tbsp cornflour
salt and freshly ground black pepper
For the marinade
20 fl oz freshly squeezed orange juice (don’t be lazy and use juice from cartons!)
4 fat garlic cloves, crushed
2-4 tbsp olive oil
4 tbsp soy sauce
1 tbsp chopped fresh sage
3 tsp fresh thyme leaves
1 tbsp coarsely grated fresh ginger
2 tsp coarse grain Dijon mustard
4 tbsp Seville orange marmalade (optional, but I recommend it)
Combine all the marinade ingredients, mix well and place in a large, resealable plastic bag with the whole chicken legs. Seal the bag making sure all the chicken is coated with the marinade then put in the fridge for up to 24 hours.
When you’re ready to cook, preheat the oven to 400 F or Gas Mk 6.
Take the chicken out of the plastic bag, reserving the marinade to make the sauce. Arrange the chicken legs, skin side up in a large roasting tin and drizzle with the honey.
Place in the oven to roast for about 30 minutes. Measure the cornflour into a pitcher, add the marinade and mix until smooth. Pour the marinade over the chicken and return to the oven for a further 20 to 30 mins.
Remove the tin from the oven. Strain the juices left in the bottom of the tin to make a sauce, seasoning with salt and pepper to taste.
Serve a whole chicken leg per person some some of the sauce and enjoy!
PS The marinade mixed with the cornflour thickens the sauce when it cooks in the oven