Honey-glazed chicken

(Serves four)

4 tbsp honey
4 tbsp tomato ketchup
1 tbsp wholegrain mustard
1 tbsp dark brown sugar
4 chicken legs
1 clove garlic, crushed
Salt and pepper
Olive oil

Mix the honey, ketchup, mustard and sugar in a small bowl and stir in the garlic.

Cut the chicken legs into two pieces, drumsticks and thighs, then remove the excess backbone from the thighs (or ask your butcher to do it for you). Slash each piece of chicken two or three times to allow the marinade to penetrate and season them with salt and pepper.

Brush a roasting tin with olive oil and put in the chicken in one layer, then spoon the marinade over, making sure that each piece is well coated. Cover the tin and chillfor at least half an hour, longer if possible.

Preheat the oven to 200ºC and roast the chicken for about 25 minutes or until the juices run clear when prodded with a sharp knife, basting it once with the marinade during cooking.

Transfer the chicken to warm plates and spoon the juicesover. Serve with jacket-bakedpotatoes and a mixed salad for an easy supper.