A nutritious and satisfying one-pot meal, featuring a spatchcocked chicken alongside Mediterranean-inspired vegetables. Prepared in a casserole or deep saucepan, the chicken’s backbone removal simplifies pot placement, carving, and jointing. Scale up for a serving of eight by placing two spatchcocked chickens in a sizable roasting tin, covered with foil if desired.
Prep: 15 mins Total: 1 hr 25 mins Yields: 4-6
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Why you’ll like it
There are several reasons why you should give Mary Berry’s One-pot Chicken a try:
- Tomato sauce and aromatic flavours. The tangy tomato sauce, the aromatic vegetables, and the perfectly cooked chicken create a harmonious and delicious dish.
- It’s a one-pot wonder! With everything cooked in a single pot, you’ll save time on both cooking and cleaning up.
- The recipe is versatile. You can easily customize it by adding your favourite herbs or spices to suit your taste.
- It’s a great dish for entertaining. Impress your guests with this flavorful and visually stunning chicken dish.
- Mary Makes It Easy recipe. Mary Berry’s new recipes are a guarantee for reliability and simplicity, making this dish achievable for cooks of all skill levels.
Mary Berry One-Pot Chicken Recipe
What is Mary Berry One-Pot Chicken Recipe?
Mary Berry’s One-pot Chicken is a delightful combination of succulent chicken, aromatic vegetables, and a rich tomato-based sauce. The chicken is spatchcocked and cooked on top of a bed of onions, fennel, and red pepper, infusing it with incredible flavours. The sauce is made with white wine, chopped tomatoes, sun-dried tomato paste, and Worcestershire sauce, creating a tangy and savoury base. The dish is then finished off with a sprinkle of paprika and a drizzle of honey, adding a touch of smokiness and sweetness. This recipe is a true crowd-pleaser and perfect for any occasion.
Mary Berry’s One-pot Chicken stands out from other one-pot chicken recipes with the addition of fennel and red pepper. This adds a refreshing twist to the dish, providing a subtle sweetness and crunch. The use of sun-dried tomato paste and Worcestershire sauce enhances the depth of the tomato sauce, giving it a more complex and robust taste. The spatchcocked chicken ensures even cooking and allows the flavours to penetrate every bite. Are you curious to try this Mary Berry One Pot Chicken?
Ingredients
- Olive oil – 2 tbsp olive oil
- Onion – 1 large onion, thinly sliced
- Fennel bulb – 1 large fennel bulb, thinly sliced
- Red pepper – 1 red pepper, deseeded and diced
- Garlic cloves – 3 Large garlic cloves, finely grated
- White wine – 100ml (3½fl oz) white wine
- Tomatoes – 1 tin (400g) tomatoes, chopped
- Sun-dried tomato paste – 2 tbsp sun-dried tomato paste
- Worcestershire sauce – 2 tsp Worcestershire sauce
- Chicken – (about 1.25kg/2lb 12oz) small whole chicken
- Bay leaves – 5 bay leaves
- Lemon – 1 lemon, thinly sliced into rounds
- Paprika – 1 tsp paprika
- Honey – 1 tbsp runny honey
How to make Mary Berry One Pot Chicken
- Preheat the oven. Preheat the oven to 200°C/180°C Fan/Gas 6.
- Cook the veggies. 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.
- Cut the chicken. 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.
- Roast 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.
- Season. 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.
- For serving. Spoon the vegetables onto a hot platter and joint or carve the chicken before placing it on top of the vegetables.
Tips
- 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.
- This dish is not suitable for freezing, so enjoy it fresh!
Variations
- Add your favourite herbs, such as rosemary or thyme, to enhance the flavours.
- For a spicy kick, sprinkle some chilli flakes or add a diced jalapeno to the vegetable mixture.
- Experiment with different vegetables, such as carrots or zucchini, to create your own unique twist.
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. This dish pairs well with crusty bread or steamed rice to soak up the delicious sauce. Add a side salad or some roasted vegetables for a complete and satisfying meal.
Storing the One Pot Chicken
This dish is best enjoyed fresh and is not suitable for freezing. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
Mary Berry One-pot Chicken
Ingredients
- 2 tablespoons 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
- 1 tin 400 grams tin chopped tomatoes
- 2 tablespoons sun-dried tomato paste
- 2 teaspoons Worcestershire sauce
- 1 small 1.25 kilograms / 2 pounds 12ounces whole chicken
- 5 bay leaves
- 1 lemon thinly sliced into rounds
- 1 teaspoon paprika
- 1 tablespoon runny honey
Instructions
- Preheat the oven. Preheat the oven to 200°C/180°C Fan/Gas 6.
- Cook the veggies. 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.
- Cut the chicken. 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.
- Roast 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.
- Season. 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.
- For serving. Spoon the vegetables onto a hot platter and joint or carve the chicken before placing it on top of the vegetables.
