- 6 chicken legs
- 6 tbsp tomato ketchup
- 2 tbsp tomato puree
- 2 tbsp grain mustard
- 3 tbsp Worcestershire sauce
- 2 tbsp runny honey
- 1 crushed garlic clove
- Using a really sharp knife, make several slits in each chicken leg, then lay them in a big dish. Preheat the oven to 220C.
- Mix all of the ingredients for the marinade in a bowl, and season well before mixing. Slather all over the chicken legs, tossing them to ensure they are totally coated. Cover, and place in the fridge to chill for 20 minutes.
- Line a roasting tin with foil, and place the chicken legs on top in a single layer. Spoon the marinade over the meat, and roast for 40 minutes until sticky, golden brown, and piping hot. Serve immediately or save for a picnic.
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