The recipe contains mostly ingredients from the cupboards - so not really any extra shopping needed, which means it's perfect for when you get those cravings for sweet, salty, sticky marinaded chicken. You cook the lot in one dish too - so it's great for washing up. I've tinkered with the recipe and offer my version of it here. We like it served with a leafy green rocket salad but it's also good with rice or chips! Save any chicken leftovers for eating in sandwiches or stir fries, too.
PS After spending ages scrubbing the roasting dish clean of burnt, sticky marinade I'd suggest lining it either with some crumpled up greaseproof paper doused under the tap (a la Jamie), using a disposable foil tray (a la Nigella) or just line a regular roasting dish with some roasting foil.
- 600g small new potatoes, washed (larger ones cut in half)
- 8 chicken portions - I use organic, free-range (4 thigh fillets and 4 chicken drumsticks)
- 2 small onions
- 8 tbsp tomato ketchup
- 2 tbsp dark muscovado sugar
- 2 tsp Dijon mustard
- 2 tbsp Worcestershire sauce