- 6 chicken legs
For the marinade
- 6 tbsp tomato Sauce
- 2 tbsp tomato purée
- 2 tbsp Grainy Mustard
- 3 tbsp Worcestershire sauce
- 2 tbsp Maple Syrup
- 1 garlic clove, crushed
Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish.
- Add all the ingredients for the marinade in a bowl and stir until combined. Pour over the chicken ensuring all of the chicken has been covered with Marinade. Cover and place in the fridge for at least 30 minutes.
- Preheat the oven to 220 / 200°C Fan
- Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot.