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Mary Berry One Pot Chicken

Mary Berry One-pot Chicken

Caroline Sciberras
Mary Berry's One-pot Chicken is a succulent spatchcocked roast chicken cooked in Mediterranean-style vegetables and a rich tomato-based sauce
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch, Main Course
Cuisine British
Servings 6 people
Calories 417.67 kcal

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.

Notes

Recipe Notes:

  1. 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.
  2. 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.
  3. 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.
  4. Olive oil: Can be replaced with butter.
  5. Veggies: Thinly slice onion and dice red pepper. Use fresh fennel bulb; if unavailable, do not substitute with dry fennel.
  6. White wine: Any drinkable white wine works.
  7. Tomatoes: Use a tin of chopped tomatoes; substitute with fresh tomatoes or tomato puree if needed.
  8. Sun-dried tomato paste: Can be replaced with regular tomato paste.
  9. Worcestershire sauce: Use HP Sauce if Worcestershire is unavailable.
  10. Chicken: Use a small whole chicken or around 1.25kg of boneless chicken.
  11. Bay leaves: Use 1-2 bay leaves for a milder flavor, or omit if preferred.
  12. Lemon: Sliced into rounds for flavor and color.
  13. Paprika: Use sweet paprika or smoked paprika based on preference.
  14. Honey: 1 tbsp runny honey, adjust for sweetness.
Keyword chicken, Roast