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Mary Berry Honey Mustard Chicken Recipe

Mary Berry Honey Mustard Chicken Recipe

Mary Berry's honey mustard chicken is sticky, golden, and packed with flavour — the most satisfying easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs and drumsticks skin on, bone in
  • 4 tbsp whole grain mustard
  • 3 tbsp Dijon mustard
  • 4 tbsp good quality runny honey
  • 1 tbsp apple cider vinegar
  • 4 garlic cloves crushed
  • 2 tsp fresh thyme leaves
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Method
 

  1. Mix whole grain mustard, Dijon, honey, vinegar, garlic, thyme, and olive oil in a large bowl. Season generously.
  2. Add chicken — toss to coat thoroughly. Marinate minimum 1 hour, overnight in fridge for best flavour.
  3. Preheat oven to 200°C / 180°C fan / Gas 6. Arrange chicken skin-side up in a single layer in a large roasting tin. Pour remaining sauce over.
  4. Roast 20 minutes. Remove from oven. Baste each piece generously with pan juices.
  5. Return to oven for 20–25 more minutes until cooked through, deeply golden, and sticky. Juices should run clear when skewer is inserted into thickest part.
  6. Rest 5 minutes. Serve with pan juices spooned over.

Notes

Marinate overnight for the deepest flavour — even 1 hour makes a difference.
Use both whole grain and Dijon mustard — one type alone gives a flatter result.
Baste halfway through — this builds the sticky, caramelised glaze.
Use bone-in, skin-on chicken — boneless breast dries out before the glaze develops.
Do not crowd the tin — space between pieces is essential for golden skin.
Scrape and serve every bit of the pan juices — they are the best part.
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