Mid-week dinners can be so simple, quick and nutritious that they soon become a staple in the household.

Mary Berry has an easy honey chicken recipe that helps make the task of cooking after a long day at work so much easier.

About this dish, the star chef wrote in her book Classic By Mary Berry: “An old favourite of mine and one the family still love.

“Quick, easy and delicious; if you would like a smaller portion, use the same amount of thighs and drumsticks (six of each).

“Tender chicken that comes off the bone easily with a barbecue-style charred appearance and flavour. So easy – just put it in the oven and leave it to do its magic.”

Honey chicken recipe

Ingredients

Six chicken legs (about 200g/7oz each), skin on

For the marinade:

Six tbsp tomato ketchup

Two tbsp tomato purée

Two tbsp grainy mustard

Three tbsp Worcestershire sauce

Two tbsp runny honey

One garlic clove, crushed

Instructions

With a sharp knife, create shallow cuts on the top of the chicken legs.

In a large bowl, mix all the ingredients for the marinade until they are well blended. Add the chicken legs and thoroughly coat them in the marinade using your hands. Cover the bowl and refrigerate for at least 30 minutes.

While the chicken marinates, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting pan with parchment paper.

Arrange the marinated chicken legs in the prepared pan, skin side up in a single layer, and drizzle with any leftover marinade from the bowl. Roast in the oven for 35-40 minutes until they are sticky, golden, and fully cooked. Remove any fat from the cooking juices and transfer the juices to a jug.

Serve the chicken hot with the cooking juices poured over, accompanied by a green vegetable and either sautéed potatoes or mashed potatoes.