Mary Berry One-pot Chicken
Get ready for a mouthwatering and hassle-free dinner with Mary Berry's One-pot Chicken recipe. This delicious dish combines tender chicken with a medley of flavorful vegetables, all cooked in one pot for easy cleanup. With a tangy tomato sauce and a hint of sweetness from honey, this recipe is sure to impress your family and friends.
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.
Notes
Mary’s Tips: Prepare the vegetables in advance. Bring the vegetables back to a boil before adding the chicken and baking in the oven. This dish is not suitable for freezing.