Sticky chicken legs with pineapple salsa and jalapeno mayo

Serves: 4

Ingredients

2 tbsp essential Waitrose pure clear honey
1 essential Waitrose lime, zest and juice
½ tsp dried oregano
½ tbsp essential Waitrose olive oil
4 essential Waitrose British chicken legs

SALSA
2 essential Waitrose salad onions, trimmed and finely sliced
250g super sweet pineapple, cut into chunks
1 red chilli, deseeded and finely chopped
1 tbsp essential Waitrose olive oil
1 essential Waitrose lime, juice
2 tbsp roughly chopped coriander leaves

JALAPENO MAYO
4 tbsp essential Waitrose mayonnaise
1 jalapeno chilli, finely chopped

Method

1 Preheat the oven to 200˚C, gas mark 6. Combine the honey, lime zest and juice, oregano and oil in a bowl; season with salt. Place the chicken legs on a roasting tray and brush both sides with the honey mixture. Roast for 35-40 minutes, or until cooked through and golden.

2 Meanwhile, toss all the salsa ingredients in a bowl with a pinch of salt; set aside to macerate. Mix the jalapeno mayo ingredients together. Serve the chicken with the salsa, jalapeno mayo and a green salad, if liked.