Mary Berry Two Roast Chickens

I made this on a Sunday when I had the in-laws coming and only one chicken in the fridge—which was definitely not going to feed everyone. So I panicked, popped to the shop for another, and doubled the recipe without a second thought. First time around, I didn’t give myself enough space in the oven and ended up juggling shelves to make it all fit.

But the second go? I used a roasting rack, staggered the chickens over the scalloped potatoes, and let the wine and garlic do the heavy lifting in the tray below. The result? Juicy meat, crispy skin, creamy layered potatoes and a gravy so good we nearly drank it straight from the jug. If you’re cooking for a crowd—or want leftovers to live off all week—this one’s gold.

WHAT MAKES THIS RECIPE SPECIAL

The best thing? You roast two chickens at once without doubling your effort.

The sage and bay inside the cavity work quietly while the wine and garlic in the tray infuse the meat from below. You also get a proper roast-style gravy from the drippings, with no faffing around.

And don’t skip the scalloped potatoes—those buttery, onion-laced layers cook right underneath, catching some of the chickeny warmth above. It’s like Sunday lunch, built to feed eight and impress all of them.

INGREDIENTS + WHY THEY MATTER

• Two whole chickens (1.75kg each) – Roasting two at once saves time and gives plenty of leftovers.
• Bay + sage leaves – Aromatic and earthy, especially good for infusing the meat from the inside.
• Lemon (1, halved) – Adds moisture and a subtle citrus note inside the cavity.
• Butter (55g, softened) – Blended with paprika for a bronzed, crispy skin.
• Paprika (1 tbsp) – Helps colour the skin and adds subtle warmth.
• Garlic bulb (1, halved) – Melts into the pan juices for the gravy.
• White wine (150ml) – Adds depth to the roasting liquid. Don’t skip it.
• Chicken stock (300ml) – Keeps everything moist and forms the gravy base.
• Flour (55g) – Thickens the gravy.
• Gravy browning (optional) – Only if you want a deeper colour.

For the scalloped potatoes:

• Potatoes (1.2kg, thinly sliced) – Waxy ones hold their shape best.
• Onion (1, thinly sliced) – Adds sweetness and a savoury layer.
• Butter (55g) – Dotted between layers for richness.
• Chicken stock (600ml) – Soaks the potatoes and keeps them soft and savoury.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want one chicken? Halve everything—including the potatoes—and use a smaller dish.
• No wine? Use more stock and a splash of white wine vinegar or lemon juice.
• Add garlic to the potatoes? Absolutely—I tuck a few thin slices in between layers.
• Make it richer? Add a splash of cream to the potato stock. Just don’t flood it.

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

What Went Wrong	Why It Happens	How to Fix It
Chickens cooked unevenly	Didn’t space them properly in the tin	Use a large roasting tin and stagger slightly
Potatoes were dry	Didn’t use enough stock or forgot foil	Cover with foil for first half of bake
Gravy too thin	Rushed the flour stage	Cook the flour in the fat for 30 seconds before adding stock
Skin didn’t crisp	Skipped the butter/paprika mix	Don’t skip the butter rub—it’s essential

HOW TO MAKE MARY BERRY’S TWO ROAST CHICKENS

Preheat the oven
Heat to 200°C/180°C fan. Grease a 1.8-litre oven dish for the scalloped potatoes.

Prepare the chickens
Stuff each cavity with half the bay leaves, a third of the sage, and half a lemon.

Butter the breasts
Mix softened butter with paprika. Spread evenly over each chicken. Season well.

Assemble in the tin
Add remaining sage, halved garlic bulb, wine, and stock to the roasting tin. Place a rack over the tin and sit chickens on top.

Roast
Roast for 1½ hours. Cover with foil if they brown too quickly.

Layer the potatoes
In the greased dish, layer potatoes, onion, dots of butter, and a splash of stock. Season between layers. Cover with buttered foil.

Bake the potatoes
Place below the chickens in the oven. Bake for 1½ hours. Remove foil after 45 minutes so they crisp.

Make the gravy
Strain chicken juices into a jug. Skim fat, reserving some. Heat the fat in a pan, stir in flour, then whisk in stock. Simmer until smooth and thick. Add gravy browning if needed.

Serve
Let chickens rest for 10 minutes. Carve and serve with potatoes, gravy, and green veg.

TIPS FROM MY KITCHEN

• I always roast chickens breast-side up for the crispiest skin.
• I keep the leftover lemony carcasses to make stock the next day.
• I layer the potatoes in a circular pattern—looks gorgeous when served.
• If I need extra gravy, I simmer more stock with garlic and a splash of wine.

STORAGE + SERVING

• Fridge: Chicken and potatoes keep for 3 days. Cover well.
• Freezer: Chicken freezes beautifully. Slice, wrap, and freeze up to 2 months.
• Reheat: Cover and bake in oven until piping hot. Potatoes take longer—reheat uncovered for 5–10 mins at the end to crisp.
• Serve with: Steamed greens, peas, or roast carrots.

FREQUENTLY ASKED QUESTIONS

Q: Can I roast the chickens without a rack?
A: Yes, but they’ll sit in the juices and may not crisp underneath. Elevate them on halved onions if you don’t have a rack.

Q: Can I use dried herbs?
A: In a pinch—use half the amount. But fresh bay and sage are worth it if you can get them.

Q: Can I skip the wine?
A: Yes, replace with extra chicken stock and a splash of vinegar or lemon juice for balance.

Q: How do I know when the chickens are cooked?
A: Juices should run clear when pierced in the thickest part of the thigh. Or use a thermometer—75°C inside the thigh is perfect.

Try More Recipes:

• Mary Berry Two Roast Chickens
• Mary Berry Spaghetti Alle Vongole
• Mary Berry Spatchcock Poussin