This is my go-to chicken recipe. It is quick and easy to put together, most of the ingredients live in my pantry, and it is so forgiving. And did I mention—delicious? Everyone comes back for seconds!

Over the years, I have developed my own way of cooking tray-baked chicken pieces. I start with the chicken upside down in a well-covered tray for the first half hour; the remainder of the time I uncover the tray and turn the chicken right side up. This helps both sides of the chicken absorb the flavours from the sauce, and helps the top brown without drying out. When storing the chicken, I once more turn it upside down back into its sauce to prevent it drying out. Try this with any chicken recipe you have in your repertoire.

INGREDIENTS:

• 2 chickens, cut into eighths, skin on
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 1 onion, peeled and finely chopped
• 6 cloves garlic, minced
• 1 x 400g can chopped tomatoes
• 250ml (1 cup) beer
• 200g (1 cup) brown sugar
• 120ml (½ cup) apple cider vinegar
• 60 ml (¼ cup) Worcestershire sauce (fish free)
• 2 tablespoons grain mustard
• 1 tablespoon smoked paprika

METHOD:

1. Preheat the oven: Heat the oven to 180°C (350°F). Season the chicken well with salt and pepper on both sides. Place the chicken skin side down in a single layer in a deep-sided roasting tin.
2. Make the sauce: In a medium saucepan, heat the oil. Once hot, add the chopped onions and sauté until very soft and golden, about 5–8 minutes. Add the minced garlic and sauté for a further 30 seconds until fragrant.
3. Combine sauce ingredients: Add the chopped tomatoes to the onions. Use the beer to rinse out the tomato can and pour it into the pot. Add the brown sugar, vinegar, Worcestershire sauce, mustard, and paprika. Cook until the sugar has dissolved and the mixture is bubbling.
4. Bake covered: Pour the sauce over the chicken in the roasting tin. Cover the tin tightly with aluminium foil and bake for 30 minutes.
5. Flip and bake uncovered: Remove the foil and flip the chicken pieces skin side up. Return the tin to the oven and roast uncovered for a further 20–30 minutes, until the chicken is cooked through and nicely browned.
6. To store: If not serving straight away, turn the chicken skin side down into the sauce to keep it moist until ready to reheat.

MAKE AHEAD:

he chicken can be made up to two days before serving and stored in the fridge in an airtight container. Reheat fully before serving.