Honey and Garlic Chicken

I love this dish. I always serve it at New Year because of the honey, but it is great anytime.

Ingredients 8 chicken joints (can be 1 jointed chicken) Marinade/sauce: >  50-75 gm marge >  2 Tbsp malt vinegar (I prefer the distilled white type) >  2 level Tbsp honey >  2 cloves garlic, skinned and crushed >  ~ 2 level tsp salt (if chicken not kosher) >  ½ level tsp dried marjoram >  ½ tsp dry mustard (mustard powder) >  ~ 8 grinds of black pepper

Steps 1. Wipe the chicken joints and place them skin down in a lined baking tray. 2. Warm the butter or marge in a small saucepan until just melted. This step is not needed if you are using oil. 3. Add the remaining marinade ingredients to the fat and stir until blended. 4. Spoon the marinade over the chicken joints and leave for as long as possible (30 minutes minimum but can be overnight). 5. Heat the oven to 180°C. 6. Put the chicken in the oven for 40 minutes. 7. After 40 minutes, turn each piece over. If the sauce is drying out, turn the oven down to 170°C. 8. Cook for an additional 20 minutes until golden. 9. Arrange the chicken on a serving dish and remove the fat from the pan liquids. Serve this in a jug next to the chicken. This goes well with baked potatoes (cooked in the same oven as the dish, but placed in the oven ½ hour previously) and a green salad. Serves 5 Tip for quick lunch dish Any leftover sauce after cooking can be frozen and reused as a sauce when cooking chicken breasts.