It has been praised by home cooks as an easy family chicken dinner that everyone loves.
Mary Berry’s recipe is simple and easy to follow(Image: Lilechka75 via Getty Images)
Preparing meals for an entire household can be challenging, as you must guarantee there’s enough for everyone and that all tastes are catered for. Mary Berry has numerous recipes perfect for family dining, though one has been labelled “delicious” and “easy to make”.
The television chef’s Easy Peasy One-Pot Chicken is prepared in a single dish, saving time in the kitchen. It’s labelled as a “simple one-pot recipe” from her Mary Makes It Easy series.
Mary’s recipe description states: “A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan.
“Removing the backbone of the chicken makes it a spatchcock, and it is easier to arrange in the pot and to carve or joint.
“Double up for eight people, if you wish, and arrange two chickens in a large roasting tin, covered in foil.”
Her recipe has garnered positive feedback from those who’ve attempted it.
One individual remarked: “Easy recipe to follow and so nice to do it every few weeks, easy to do so much flavour.”
Another person stated: “It has been a long time since I tried a first-time recipe and enjoyed it so much.”
Someone else said: “This recipe was amazing – so tasty and I’m definitely making this again- thank you, Mary.”
A fourth person wrote: “Loved it. Full of flavour. Easy to make. The whole family loved it and wants me to make it again.
“It will become a regular dinner for us.”
Mary Berry’s easy peasy one-pot chicken recipe
Ingredients
- Two tbsp olive oil
- One large onion, thinly sliced
- One large fennel bulb, thinly sliced
- One red pepper, deseeded and diced
- Three large garlic cloves, finely grated
- 100ml white wine
- 400g tin chopped tomatoes
- Two tbsp sun-dried tomato paste
- Two tsp Worcestershire sauce
- One small whole chicken
- Five bay leaves
- Lemon, thinly sliced
- One tsp paprika
- One tbsp runny honey
Method
- Start by preheating the oven to 200°C/180°C Fan/Gas 6.
- Heat the oil in a deep, lidded casserole or a large, lidded, ovenproof frying pan over high heat. Add the onion, fennel and pepper. Fry for about three to four minutes. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce by half.
- Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce. Season with salt and black pepper.
- Put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten it.
- Arrange the lemon and bay leaves over the chicken. Place it, breast side up, on top of the vegetables in the casserole or frying pan. Season and bring to the boil. Cover with the lid and transfer to the oven for around 35 minutes.
- Remove the lid, sprinkle with paprika, and drizzle with honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.
- Serve by spooning the vegetables onto a hot platter. Joint or carve the chicken before arranging it on top of the vegetables.
Note: the vegetables can be prepared ahead of time. Simply return them to the boil before adding the chicken and placing in the oven to cook.
