Mary Berry Pesto Lemon Chicken

Mary Berry Pesto Lemon Chicken

Mary Berry Pesto Lemon Chicken โ€“ Bright, Juicy, and Surprisingly Easy

INTRO

Iโ€™ll be honest, I didnโ€™t expect this one to work as well as it did.

The original recipe caught my eye in one of Maryโ€™s older cookbooksโ€”the kind with soft-focus photos and confident, no-fuss instructions. But poussins marinated in orange juice with soy sauce and ginger? I was skeptical. It sounded like something you’d serve on a cruise ship in 1998. Then I made it.

The first time, I over-marinated the poussins (they turned a strange shade of orange) and forgot to flatten them properly, so they roasted unevenly. But once I got it right? Oh my wordโ€”juicy little birds with a tangy-sweet glaze and a subtle herbal backbone. The pesto twist I added at the end gave it a punch of brightness that tied it all together.

Let me show you how I fixed the flopsโ€”and turned this odd-sounding recipe into one I now crave regularly.


WHAT MAKES THIS RECIPE SPECIAL

A Few Reasons This Just Works

  • The orange juice marinade sounds like a strange choice, but the acidity does a gorgeous job tenderising the poussin while subtly sweetening the meat. I didnโ€™t expect it to make such a difference.
  • Soy sauce and ginger add depth without overwhelming the chickenโ€”think citrusy teriyaki but fresher.
  • Finishing with pesto (yes, this is my cheeky twist) lifts the whole thing at the end. The herby richness pairs so well with the sharp citrus sauceโ€”especially if you drizzle it just before serving.
  • And here’s a thing: cutting out the backbone and pressing down the birds (spatchcocking, if you want to be fancy) helps them roast quickly and evenly. Itโ€™s an easy trick that makes a huge difference.

INGREDIENTS + WHY THEY MATTER

  • Poussins (3 x 450g/1lb) โ€“ These little birds cook faster and stay juicier than a big roast chicken. I tried it once with standard chicken thighsโ€”meh. Not the same.
  • Orange juice (600ml) โ€“ The backbone of the marinade. I once used freshly squeezed and once used carton juiceโ€”honestly, both worked.
  • Soy sauce (4 tbsp) โ€“ Balances the sweetness of the juice. Use light soy; dark will overpower it.
  • Fresh root ginger (1 tbsp) โ€“ Adds warmth and zing. Dried ginger made it taste flat, like supermarket stir-fry sauce.
  • Sage + thyme โ€“ Earthy and herby. I tried swapping rosemary once and it fought with the citrus.
  • Runny honey (1 tbsp) โ€“ Glazes the skin to a lovely, sticky finish.
  • Cornflour (1 tbsp) โ€“ Thickens the marinade into a proper sauce.
  • Pesto (optional but excellent) โ€“ My own addition. I swirl in a spoonful of basil pesto just before serving for colour and an extra layer of flavour.

MAKING IT YOURS (WITHOUT RUINING IT)

Ingredient Swaps That Hold Up

  • No poussins? Cornish game hens are nearly identical. Chicken thighs work, but arenโ€™t nearly as special.
  • Gluten-free? Use tamari instead of soy sauce.
  • No fresh ginger? Try a spoonful of ginger paste, but steer clear of ground gingerโ€”itโ€™s too dusty.
  • Vegan? Okay, not for this exact recipe. But I did try the marinade on roasted aubergine slicesโ€”really good.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

What Went WrongWhy It HappensHow to Fix It
Unevenly cooked poussinDidnโ€™t flatten it properlySpatchcock fully and press hard
Bitter aftertasteUsed concentrated orange juiceStick to regular, not-from-concentrate
Sauce didnโ€™t thickenPoured in cold cornflour mixMix cornflour until smooth before adding
Over-marinatingLeft it longer than 24 hours12โ€“24 hrs maxโ€”citrus breaks down meat

HOW TO MAKE MARY BERRYโ€™S PESTO LEMON CHICKEN

  1. Flatten the birds: Using kitchen scissors, cut out the backbone of each poussin. Flip them breast-side up and press firmly to flatten.
  2. Marinate: Combine orange juice, garlic, olive oil, soy sauce, herbs, ginger in a large bag. Add the flattened birds. Marinate in the fridge for 12โ€“24 hours.
  3. Preheat oven to 200ยฐC (180ยฐC fan) / 400ยฐF / Gas 6.
  4. Roast โ€“ Round 1: Place poussins breast side up in a roasting tin. Drizzle with honey. Roast for 20 minutes.
  5. Make the sauce: Whisk cornflour into the reserved marinade until smooth.
  6. Roast โ€“ Round 2: Pour sauce over birds. Return to oven for 15 minutes more, basting once halfway.
  7. Finish: Remove from oven, rest for 5 minutes. Cut each poussin in half and serve with strained sauce and a spoon of pesto if you like.
Mary Berry Pesto Lemon Chicken
Mary Berry Pesto Lemon Chicken

TIPS FROM MY KITCHEN

  • I always marinate the birds inside a double freezer bagโ€”it makes flipping and cleanup much easier.
  • If your oven runs hot (like mine), check them at 30 minutes total to avoid overcooking.
  • I warm the pesto slightly before servingโ€”it spreads better and doesnโ€™t seize.
  • Leftover sauce is brilliant poured over couscous or even mashed potatoes.

STORAGE + SERVING

  • Fridge: Keeps for 3 days in an airtight container.
  • Freezer: Cool completely, freeze up to 3 months. Defrost overnight in the fridge.
  • Reheat: Oven is bestโ€”cover with foil at 180ยฐC for 15 minutes. Microwave works too but go low and slow to avoid rubbery meat.

FAQs

Q: Can I use boneless chicken instead of poussins?
A: You can, but it wonโ€™t have the same visual impact or texture. Poussins are juicier and roast evenly when flattened.

Q: Do I have to marinate it overnight?
A: Youโ€™ll get away with 6โ€“8 hours, but the full 24 really deepens the flavour.

Q: What kind of pesto works best?
A: Classic basil pesto. I tested a red pepper one and it clashed. Homemade or shop-bought, both are fineโ€”just avoid anything too oily.

Q: Can I grill this instead of roast?
A: Yes, but keep the heat medium and baste regularly. Youโ€™ll need a foil tray to hold the sauce.

Try More Recipe:

Mary Berry Pesto Lemon Chicken

Course: SaladsCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

382

kcal

Juicy roasted poussins in a citrus-herb marinade, finished with honey and optional pesto for a fresh, vibrant twist.

Ingredients

  • Pousins:
  • 3 ร— 450g (1lb) poussins

  • 1 tbsp runny honey (15ml)

  • 1 rounded tbsp cornflour (cornstarch) (15g)

  • Salt and freshly ground black pepper to taste

  • For the Marinade:
  • 600ml (1 pint) orange juice

  • 3 large garlic cloves, crushed

  • 2 tbsp olive oil (30ml)

  • 4 tbsp soy sauce (60ml)

  • 1 tbsp chopped sage (15g), plus extra leaves to garnish

  • 2 tsp thyme leaves (10ml)

  • 1 tbsp coarsely grated fresh root ginger (15g)

Directions

  • Cut backbone from each poussin, flatten breast side up.
  • Mix marinade ingredients in a large bag, add poussins, marinate 12โ€“24 hours.
  • Preheat oven to 200ยฐC (180ยฐC fan).
  • Arrange birds in roasting tin, drizzle with honey. Roast 20 minutes.
  • Stir cornflour into reserved marinade. Pour over birds.
  • Roast 15 minutes more until sauce thickens and birds are golden.
  • Rest 5 minutes. Cut each bird in half. Serve with sauce and sage leaves. Optional: add a swirl of pesto.

Notes

  • I always marinate the birds inside a double freezer bagโ€”it makes flipping and cleanup much easier.
  • If your oven runs hot (like mine), check them at 30 minutes total to avoid overcooking.
  • I warm the pesto slightly before servingโ€”it spreads better and doesnโ€™t seize.
  • Leftover sauce is brilliant poured over couscous or even mashed potatoes.
  • Roast 15 minutes more until sauce thickens and birds are golden.
(Flush) Section: