Mary Berry Pesto Lemon Chicken

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Mary Berry Pesto Lemon Chicken – Bright, Juicy, and Surprisingly Easy

INTRO

I’ll be honest, I didn’t expect this one to work as well as it did.

The original recipe caught my eye in one of Mary’s older cookbooks—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 word—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 flops—and turned this odd-sounding recipe into one I now crave regularly.

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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 didn’t expect it to make such a difference.
• Soy sauce and ginger add depth without overwhelming the chicken—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 sauce—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. It’s an easy trick that makes a huge difference.

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INGREDIENTS + WHY THEY MATTER

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

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MAKING IT YOURS (WITHOUT RUINING IT)

Ingredient Swaps That Hold Up

• No poussins? Cornish game hens are nearly identical. Chicken thighs work, but aren’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 ginger—it’s too dusty.
• Vegan? Okay, not for this exact recipe. But I did try the marinade on roasted aubergine slices—really good.

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

What Went Wrong	Why It Happens	How to Fix It
Unevenly cooked poussin	Didn’t flatten it properly	Spatchcock fully and press hard
Bitter aftertaste	Used concentrated orange juice	Stick to regular, not-from-concentrate
Sauce didn’t thicken	Poured in cold cornflour mix	Mix cornflour until smooth before adding
Over-marinating	Left it longer than 24 hours	12–24 hrs max—citrus breaks down meat

HOW TO MAKE MARY BERRY’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 12–24 hours.
3. Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.
4. Roast – 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 – 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.

TIPS FROM MY KITCHEN

• I always marinate the birds inside a double freezer bag—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 serving—it spreads better and doesn’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 best—cover with foil at 180°C 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 won’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: You’ll get away with 6–8 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 fine—just avoid anything too oily.

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

Try More Recipe:

• Mary Berry Sage And Onion Stuffing Balls
• Mary Berry Caprese Salad Recipe
• Mary Berry Meatballs in Tomato And Basil Sauce
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee