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    Roast honey and cumin chicken

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    Roast honey and cumin chicken

    Supper in one dish Sweet and sour flavour £1.20 per serving

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 2 tbsp clear honey
    • 2 tsp ground cumin
    • 1 clove garlic, crushed
    • 1 tbsp Waitrose Red Wine Vinegar
    • 4 essential Waitrose British Chicken Legs, skin scored
    • 700g essential Waitrose New Potatoes, quartered
    • 2 small essential Waitrose Red Onions, quartered


    1. Mix together the oil, honey, cumin, garlic and vinegar with seasoning. Pour over the chicken pieces and leave to marinate for 15 minutes (longer if you have time). Whilst the chicken is marinating, preheat the oven to 220ºC, gas mark 7
    2. Remove the chicken from the marinade, pour the marinade into a large roasting tin and add the potatoes and onions so that the pieces are in a single layer without much space between them. Pour over 150ml cold water and roast in the oven for 20 minutes.
    3. Add the chicken pieces and toss in the juices. Return to the oven for 35–40 minutes, basting regularly, until the chicken is cooked through, and there is no pink meat. Serve with watercress, rocket and spinach salad or steamed green beans.

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    Cook's tips

    This recipe works just as well with chicken thighs.

    Drinks recommendation

    The sweetness of the honey makes this a wonderful match to a rich, slightly off-dry rosé. Try the soft and silky Tagus Creek Rosé, Ribatejo, Portugal.


    Average user rating

    5 stars