If you haven't planned that far in advance, you can marinate the chicken an hour or so before cooking and it's still incredibly tasty. Or, you could just do what I did last night. Totally forgot to do it the night before or even an hour before, so made up the marinade, smothered it over the chicken and put it straight in to the oven. It still tasted delicious!
Ingredients
8 - 10 Chicken Pieces (I used drumsticks and thighs)
2 tbsp Honey
2 tsp Dijon Mustard. You could also use whole grain mustard
1 tbsp Balsamic Vinegar
Juice and Zest or 1 Orange
2 tbsp Tomato Purée
Black Pepper
Method
Make a couple of slashes in each chicken piece and then put them in a large dish.
Mix all the other ingredients in a separate bowl. When combined, pour over the chicken, making sure it is all covered with the marinade (use your hands to do this). Cover with cling film and put in the fridge to marinade for at lest 30 minutes. Overnight is best and is probably the most time efficient way (but, only if you remember!).
Heat the oven to 200C.
Put the chicken in a roasting tin and cook for at least 30 minutes. Depending on the chicken what chicken pieces you use, they may need a bit longer (just check to make sure the flesh is not pink, before you take it out of the oven.
Turn the chicken occasionally whilst cooking to make sure it's crispy all over.
I served it with Tureric rice, but only because the children have suddenly decided they don't like 'plain' rice. If it's yellow with a bit of onion and garlic, that seems to overcome the problem (until of course, they change their minds again.....).
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