This delicious and easy Mary Berry Two Roast Chickens recipe is perfect for a comforting family dinner. With crispy skin, tender meat, and creamy scalloped potatoes, it’s a simple yet flavorful meal. You can easily adjust the ingredients to suit what you have in your pantry, making it a flexible and satisfying choice!
Ingredients Needed:
- 2 oven-ready whole chickens (about 1.75kg/3lb 14oz each)
- 8 fresh bay leaves
- Small bunch of sage leaves
- 1 large lemon, halved
- 55g butter, softened
- 1 tbsp paprika
- 1 large bulb garlic, halved horizontally
- 150ml white wine
- 300ml chicken stock
- 55g plain flour
- A little gravy browning (optional)
Scalloped Potatoes
- 1.2kg peeled potatoes, very thinly sliced into discs
- 1 onion, thinly sliced
- 55g butter, cut into cubes, plus extra for greasing
- 600ml chicken stock
How To Make Two Roast Chickens
- Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Grease a shallow 1.8-litre (3¼ pint) ovenproof dish for the potatoes.
- Prepare the Chickens: Place the chickens on a board. Stuff half of the bay leaves, a third of the sage, and a lemon half into the cavity of each chicken.
- Butter the Chicken: In a small bowl, mix the softened butter with the paprika. Spread this mixture evenly over the breasts of the chickens. Season well with salt and freshly ground black pepper.
- Roast the Chickens: Place the remaining sage, garlic, wine, and chicken stock into the base of a large roasting tin. Put a grill rack over the roasting tin, and sit the chickens on top. Roast the chickens for 1½ hours, checking if they are browning too quickly and covering with foil if needed.
- Prepare the Scalloped Potatoes: Arrange a layer of sliced potatoes in the base of the prepared dish. Scatter some of the onion and a few cubes of butter on top, then pour over a little stock. Season and repeat the layers, finishing with a layer of potato. Cover the dish with buttered foil.
- Cook the Potatoes: Place the potatoes on the shelf below the chickens in the oven. Bake for about 1½ hours, removing the foil from the potatoes after 45 minutes. Check for tenderness; potatoes should be golden and soft.
- Make the Gravy: Once the chickens and potatoes are done, cover them with foil and set aside. Strain the juices and stock from the roasting tin into a jug. Skim off the fat, reserving some for the gravy. You need 450ml (¾ pint) of liquid, so top up with extra stock if necessary.
- Thicken the Gravy: Return the reserved fat to the roasting tin, then stir in the flour over medium heat for a few seconds. Gradually whisk in the strained stock, continuing to whisk until thickened and smooth. Add gravy browning for colour, if desired.
- Serve: Carve the chickens and serve with the creamy scalloped potatoes, gravy, and a green vegetable of your choice.
Recipe Tips
- Use Fresh Herbs: For the best flavor, always use fresh bay leaves and sage in the chicken’s cavity. Fresh herbs make a big difference in taste.
- Even Butter Coating: Make sure to spread the paprika butter evenly on the chicken breasts to ensure a crispy, flavorful skin.
- Check the Potatoes: Keep an eye on the scalloped potatoes while they cook. If they start to brown too quickly, cover them with foil to prevent burning.
- Rest the Chicken: After roasting, let the chickens rest for a few minutes before carving. This helps the juices settle, making the meat more tender.
- Save the Drippings: Don’t throw away the chicken drippings! Use them to make the gravy for extra flavor and richness.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover Two Roast Chickens tightly with foil or plastic wrap and store it in the fridge for up to 3 days.
- Freeze: You can freeze leftover Two Roast Chickens in an airtight container for up to 2 months. To reheat, thaw in the fridge overnight and then warm up in the oven until hot.
- Reheating: Reheat leftover Two Roast Chickens in the oven at 350°F for 5 minutes. For potatoes, Reheat for 15 minutes, uncovered for 5 minutes to brown.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the whole chicken)
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 70mg
- Potassium: 350mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 35g
More Mary Berry Recipes:
Mary Berry Two Roast Chickens
Course: DinnerCuisine: BritishDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
1
hour30
minutesCalories
250
kcalThis delicious and easy Mary Berry Two Roast Chickens recipe is perfect for a comforting family dinner. With crispy skin, tender meat, and creamy scalloped potatoes, it’s a simple yet flavorful meal. You can easily adjust the ingredients to suit what you have in your pantry, making it a flexible and satisfying choice!
Ingredients
2 oven-ready whole chickens (about 1.75kg/3lb 14oz each)
8 fresh bay leaves
Small bunch of sage leaves
1 large lemon, halved
55g butter, softened
1 tbsp paprika
1 large bulb garlic, halved horizontally
150ml white wine
300ml chicken stock
55g plain flour
A little gravy browning (optional)
- Scalloped Potatoes
1.2kg peeled potatoes, very thinly sliced into discs
1 onion, thinly sliced
55g butter, cut into cubes, plus extra for greasing
600ml chicken stock
Directions
- Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Grease a shallow 1.8-litre (3¼ pint) ovenproof dish for the potatoes.
- Prepare the Chickens: Place the chickens on a board. Stuff half of the bay leaves, a third of the sage, and a lemon half into the cavity of each chicken.
- Butter the Chicken: In a small bowl, mix the softened butter with the paprika. Spread this mixture evenly over the breasts of the chickens. Season well with salt and freshly ground black pepper.
- Roast the Chickens: Place the remaining sage, garlic, wine, and chicken stock into the base of a large roasting tin. Put a grill rack over the roasting tin, and sit the chickens on top. Roast the chickens for 1½ hours, checking if they are browning too quickly and covering with foil if needed.
- Prepare the Scalloped Potatoes: Arrange a layer of sliced potatoes in the base of the prepared dish. Scatter some of the onion and a few cubes of butter on top, then pour over a little stock. Season and repeat the layers, finishing with a layer of potato. Cover the dish with buttered foil.
- Cook the Potatoes: Place the potatoes on the shelf below the chickens in the oven. Bake for about 1½ hours, removing the foil from the potatoes after 45 minutes. Check for tenderness; potatoes should be golden and soft.
- Make the Gravy: Once the chickens and potatoes are done, cover them with foil and set aside. Strain the juices and stock from the roasting tin into a jug. Skim off the fat, reserving some for the gravy. You need 450ml (¾ pint) of liquid, so top up with extra stock if necessary.
- Thicken the Gravy: Return the reserved fat to the roasting tin, then stir in the flour over medium heat for a few seconds. Gradually whisk in the strained stock, continuing to whisk until thickened and smooth. Add gravy browning for colour, if desired.
- Serve: Carve the chickens and serve with the creamy scalloped potatoes, gravy, and a green vegetable of your choice.
Notes
- Use Fresh Herbs: For the best flavor, always use fresh bay leaves and sage in the chicken’s cavity. Fresh herbs make a big difference in taste.
- Even Butter Coating: Make sure to spread the paprika butter evenly on the chicken breasts to ensure a crispy, flavorful skin.
- Check the Potatoes: Keep an eye on the scalloped potatoes while they cook. If they start to brown too quickly, cover them with foil to prevent burning.
- Rest the Chicken: After roasting, let the chickens rest for a few minutes before carving. This helps the juices settle, making the meat more tender.
- Save the Drippings: Don’t throw away the chicken drippings! Use them to make the gravy for extra flavor and richness.