Mary Berry One-Pot Chicken

I’ll be honest—this nearly became a “two-pot chicken” the first time I made it. I tried to fit the whole spatchcocked bird into my trusty 28cm enamel pan, but it didn’t quite nestle in like Mary makes it look. I had fennel sliding out one side and tomato sauce bubbling over the other. Classic chaos. But once I switched to my deep cast-iron Dutch oven and gave it a bit more elbow room, magic happened.

There’s something ridiculously comforting about this bake—the kind where you toss everything in one pot, slide it in the oven, and forget about it until your kitchen smells like a proper French bistro.

Let me show you how I got the skin golden, the meat juicy, and the sauce rich without faffing about.

Why This One Works So Well

This version wins because it balances three big things: depth of flavour, weeknight speed, and zero faff. The spatchcocked chicken cooks faster and more evenly—plus, more skin gets golden. Most recipes just plop the bird in whole, which often leaves you with undercooked thighs or dry breast meat. Not this one.

Also, the fennel. I didn’t think I liked fennel until I tried it roasted under chicken with sun-dried tomato paste. It sweetens, softens, and gives the sauce that little edge of something special.

INGREDIENTS + WHY THEY MATTER

• Olive oil – For a nice sear on your veg; don’t skip it or things won’t caramelise properly.
• Fennel bulb – Adds a mild aniseed note. When it roasts, it mellows and goes beautifully sweet.
• Sun-dried tomato paste – WAY more depth than regular tomato purée. Adds umami.
• White wine – Lifts the sauce and cuts through the richness. I’ve used leftover Chardonnay and it worked a treat.
• Whole chicken (spatchcocked) – Cooks evenly. More flavour than pieces. Just a bit of prep.
• Lemon slices – These roast into the chicken and subtly perfume the sauce.
• Paprika + honey – Together, they create that irresistible burnished glaze at the end.

Want to Change It Up? Here’s How

• Dairy-Free: It’s already dairy-free, which is rare for something this rich.
• Low-Wine Version: Skip the wine and use chicken stock + a splash of vinegar (I tested cider vinegar—it worked fine).
• Fennel Swap: If fennel’s not your thing, I’ve also used celery and leeks. Not as sweet, but still hearty.
• Leg Quarters Instead: If spatchcocking a whole bird makes you panic, use bone-in thighs. Reduce oven time by 10 mins.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce turned too runny	Didn’t reduce the wine enough	Boil until properly thickened before adding chicken
Chicken skin stayed pale	Forgot to uncover it at the end	Always finish uncovered for browning
Fennel stayed tough	Cut too thick	Slice fennel very thin—1/4-inch max

HOW TO MAKE MARY BERRY’S ONE-POT CHICKEN

1. Prep Oven: Preheat to 200°C (180°C fan) or Gas 6.
2. Sauté Veg: In a large lidded pan, heat oil. Add onion, fennel, pepper. Stir often, 3–4 minutes. Add garlic last 30 seconds.
3. Build the Sauce: Pour in wine, boil until reduced by half (you’ll see less bubbling). Add tomatoes, sun-dried paste, Worcestershire, seasoning. Stir well.
4. Spatchcock Chicken: Cut out backbone with scissors, flatten bird (you’ll hear a crack—don’t worry).
5. Assemble: Lay lemon slices + bay leaves on chicken. Set it breast-up over the veg mix.
6. Oven Time (Covered): Bring pot to a simmer on the hob. Cover and bake 35 minutes.
7. Finish (Uncovered): Take lid off, sprinkle paprika, drizzle honey. Return to oven uncovered, 30 minutes until golden.
8. Serve: Let it rest 5–10 mins. Carve and lay over the veg. Spoon sauce over the top.

TIPS FROM MY KITCHEN

• I score the chicken thighs lightly before cooking—it helps seasoning sink in.
• If I’m tight on time, I pre-spatchcock and marinate the chicken the night before.
• I use my deep Le Creuset 26cm oval pan—perfect fit, no spillovers.
• Taste the sauce before it goes in the oven—it’s your only chance to balance salt.

STORAGE + SERVING

• Keeps: 3 days in the fridge.
• Freezes: Very well. Freeze meat and sauce separately if you can.
• Reheat: Oven works best—covered at 180°C for 15–20 mins. Add a splash of stock if dry.
• Pair With: Crusty bread or buttery mash. And a glass of the wine you used (if there’s any left).

FAQs – Real Query Answers

Q: Can I use chicken thighs instead of a whole bird?
A: Absolutely. Just make sure they’re bone-in and skin-on for best flavour. Cut 10 minutes off the final bake.

Q: What if I don’t have sun-dried tomato paste?
A: Regular tomato purée works, but mix in a bit of balsamic or anchovy paste for depth.

Q: Is the fennel overpowering?
A: Not at all. It mellows out as it roasts. Even my fennel-hating neighbour went back for seconds.

Q: Can I make this ahead?
A: Yes! I actually think the sauce tastes better the next day. Just carve the chicken first so it reheats evenly.

Try More Recipes:

• Mary Berry Orange-Glazed Ham
• Mary Berry Sea Bream and Chive Cream Sauce
• Mary Berry Pea and Pesto Spaghetti
• Mary Berry Fish Pie