barbequed chicken

  • 450g (1lb) baby new potatoes, scrubbed 
  • 8 chicken drumsticks 
  • 2 onions, thickly sliced 
  • 120ml (8tbsp) tomato ketchup 
  • 60ml (4tbsp) clear honey 
  • 15ml (1tbsp) wild mustard 
  • 30ml (2tbsp) Worcestershire sauce 
  • 1 garlic clove, crushed


Preheat the oven to 220°C, 425°F, Gas Mark 7. Place a medium sized gratin dish in the oven to warm through.

Cook the potatoes in boiling salted water for 5 minutes. Meanwhile make 2-3 deep cuts in each chicken drumstick and place in a bowl with the onions. Mix together the remaining ingredients with 150ml (¼pt) water and pour over, coating the meat mixture well.

Drain the potatoes, toss in a little butter then place in the warm gratin dish with the chicken and sauce. Cover with foil and bake for 15 minutes. Uncover and continue to cook for a further 20 minutes until the sauce has reduced and coated the chicken well.