Get our free weekly email

Mary Berry One-pot Chicken

Calories: 417.67|Fat: 27.28|Carbohydrates: 14.22|Protein: 27.41 | 1 25

Recipe
What You Need
Pin
Review

This post may contain affiliate links. Read my disclosure policy.

Mary Berry's One–pot Chicken is a succulent spatchcocked roast chicken cooked in Mediterranean-style vegetables and a rich tomato-based sauce

This Mary Berry’s One-Pot Chicken features a spatchcocked whole chicken cooked atop a bed of onions, fennel, and red pepper in a casserole. The dish is infused with white wine, chopped tomatoes, sun-dried tomato paste, and Worcestershire sauce, creating a tangy and savory base. It’s finished with a sprinkle of paprika and a drizzle of honey, adding a touch of smokiness and sweetness. This recipe stands out with the addition of fennel and red pepper, giving a traditional British roast a Mediterranean flair.

Why you’ll like it

Mediterranean veggies and flavours.
It’s a one-pot wonder! With everything cooked in a single pot, you’ll save time on both cooking and cleaning up.
Mary Makes It Easy recipe. Another simple chicken recipe is presented in the author’s latest book. Other chicken recipes in the book include the Chicken Tartiflette and the Chicken Escalopes with Tzatziki

Tips

Cooking the Veg – Prepare the vegetables ahead of time to save time on the day of cooking. Bring the vegetables back to a boil before adding the chicken and transferring to the oven.
Freezing – This dish is not suitable for freezing, so enjoy it fresh.

What Goes in the One-Pot Chicken

Olive oil – The olive oil can be replaced by a knob of butter.
Veggies – Thinly slice the onion and deseed and dice the red pepper carefully. Without them the recipe would feel incomplete. As regards the fennel, if you don’t have fresh fennel bulb it is a little useless replacing with dry fennel. If you have problems eating garlic, you can swap for garlic powder which is much milder or omit using it.
White wine – Use any white wine as long as it has not turned into vinegar.
Tomatoes – Use a tin of chopped tomatoes. Subs with fresh tomatoes or even tomato puree.
Sun-dried tomato paste – You can replace sun-dried tomato paste by normal tomato paste.
Worcestershire sauce – I haven’t tried to replace the Worcestershire sauce. If you don’t have the sauce at home try with HP Sauce.
Chicken – a small whole chicken but if you don’t like spatchcocking the chicken you can use around 1.25kg of boneless chicken.
Bay leaves – Mary Berry uses 5 bay leaves, however, given I live far from the British Isles, the Bay Leaves in the island of Malta taste much stronger than any Bay leaves I ever tasted. So I just dip 1 or 2 leaves maximum and I never leave them for too long. If you don’t like the bay leaves simply omit them.
Lemon – Slice a lemon into rounds to infuse flavour into the sauce and also give the dish that vibrant yellow look.
Paprika – Here Mary Berry probably intended smoked paprika but I prefer sweet paprika and always swap it in recipes.
Honey – 1 tbsp runny honey or more if you’re into a sweeter honey chicken

Storing the One Pot Chicken

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.

Freezing: This dish is best enjoyed fresh and is not suitable for freezing.

How to Serve Mary Berry One-Pot Chicken Recipe

To serve Mary Berry’s One-pot Chicken, spoon the flavorful vegetables onto a hot platter. Joint or carve the chicken and arrange it on top of the vegetables.

Pair the dish with crusty bread and/or roasted potatoes to soak up the delicious sauce.

Health Info

Calories: 417.67
Sugar: 6.92
Sodium: 331.01
Fat: 27.28
Carbohydrates: 14.22
Fiber: 2.46
Protein: 27.41

More Honey Chicken Recipes:

Mary Berry One-Pot Chicken Recipe

Author Caroline Sciberras

Servings 6 people

Calories 417.67

Prep Time 15

Cook Time 1 10

Total Time 1 25

Fat: 27.28|Carbohydrates: 14.22|Protein: 27.41

Pin Recipe

Description

Mary Berry's One–pot Chicken is a succulent spatchcocked roast chicken cooked in Mediterranean-style vegetables and a rich tomato-based sauce

Ingredients

2 tbsp olive oil
1 large onion thinly sliced
1 large fennel bulb thinly sliced
1 red pepper deseeded and diced
3 large garlic cloves finely grated
100 millilitres (3½fl oz) white wine
400 g (1 tin) chopped tomatoes
2 tbsp sun-dried tomato paste
2 tsp Worcestershire sauce
1 small red onion
1¼ kg (2 lbs) whole chicken
5 bay leaves
1 lemon thinly sliced into rounds
1 tsp paprika
1 tbsp runny honey

Instructions

Preheat the oven to 200°C/180°C Fan/Gas 6.
In a large casserole or ovenproof frying pan (with a lid), heat the oil over high heat. Add the onion, fennel, and pepper, and stir regularly for about 3–4 minutes. Add the garlic and sauté for 30 seconds. Pour in the wine and let it boil until it reduces by half. Add the chopped tomatoes, sun-dried tomato paste, and Worcestershire sauce, then season with salt and black pepper.
Meanwhile, place the chicken upside down on a board. Use scissors to cut on either side of the backbone to remove it. Flip the chicken over and press down on the breastbone to flatten it, turning it into a spatchcock chicken. Arrange lemon slices and bay leaves over the chicken.
Position the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season it and bring it to a boil. Cover with a lid and transfer it to the preheated oven for approximately 35 minutes.
Remove the lid, sprinkle paprika over the chicken, and drizzle it with honey. Return it to the oven, uncovered, for about 30 minutes to brown and complete the cooking.
Spoon the vegetables onto a hot platter and joint or carve the chicken before placing it on top of the vegetables.

Recipe Notes:

Cooking Tips:
- Prepare vegetables ahead of time to save time on the day of cooking. Bring them to a boil before adding the chicken and transferring to the oven.
- This dish is best enjoyed fresh and is not suitable for freezing.
Storage:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
- Freezing: Not suitable for freezing.
Serving Suggestions:
- Spoon vegetables onto a hot platter, joint or carve the chicken, and arrange on top.
- Pair with crusty bread and/or roasted potatoes to soak up the sauce.
Olive oil: Can be replaced with butter.
Veggies: Thinly slice onion and dice red pepper. Use fresh fennel bulb; if unavailable, do not substitute with dry fennel.
White wine: Any drinkable white wine works.
Tomatoes: Use a tin of chopped tomatoes; substitute with fresh tomatoes or tomato puree if needed.
Sun-dried tomato paste: Can be replaced with regular tomato paste.
Worcestershire sauce: Use HP Sauce if Worcestershire is unavailable.
Chicken: Use a small whole chicken or around 1.25kg of boneless chicken.
Bay leaves: Use 1-2 bay leaves for a milder flavor, or omit if preferred.
Lemon: Sliced into rounds for flavor and color.
Paprika: Use sweet paprika or smoked paprika based on preference.
Honey: 1 tbsp runny honey, adjust for sweetness.