Mary Berry Two Roast Chickens

This one’s for those times when one roast chicken just won’t cut it. I made this on a Sunday when we had surprise guests—and honestly, it might be the most low-effort way to feed eight people without panic.

Now, my first go? I under-seasoned the cavity and forgot to tent the birds with foil. They browned too fast and dried slightly at the edges (still tasty, but I knew better). The second time, I basted halfway, tucked in the herbs, and rested them properly. They came out juicy, fragrant, and worthy of a second helping.

And those scalloped potatoes? Absolute magic underneath the birds. Let’s get into it.

WHAT MAKES THIS RECIPE SPECIAL

• Two birds = guaranteed leftovers. Or dinner for a crowd without fuss.
• Sage, bay, and lemon in the cavity give an incredible aroma as they roast.
• The scalloped potatoes bake alongside. It’s a full meal—no juggling timings.

INGREDIENTS + WHY THEY MATTER

For the chickens:

• 2 whole chickens (1.75kg each) – Plump, juicy, and perfect for sharing.
• Bay + sage leaves – Infuse flavour from the inside out.
• Lemon (halved) – Adds subtle citrus brightness.
• Butter + paprika (55g + 1 tbsp) – Rubbed over the skin for colour and crispness.
• Garlic bulb (halved) – Roasts with the stock and wine for gravy depth.
• White wine + chicken stock – Forms the base for that rich gravy.
• Plain flour (55g) – To thicken the gravy.
• Gravy browning (optional) – Only if you want a deeper colour.

For the scalloped potatoes:

• 1.2kg potatoes, thinly sliced – Go for waxy types—they hold their shape.
• 1 onion, thinly sliced – Adds sweetness and depth.
• Butter cubes + chicken stock – Creamy, savoury, and comforting.

MAKING IT YOURS (WITHOUT RUINING IT)

• No wine? Use more chicken stock with a splash of apple cider vinegar.
• Want crispy potatoes? Uncover for the last 20 mins. I sometimes add a few extra butter dots too.
• Gluten-free gravy? Use cornstarch instead of flour to thicken.

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

What Went Wrong	Why It Happens	How to Fix It
Chickens browned too quickly	Oven too hot or not tented	Cover loosely with foil mid-roast
Potatoes undercooked	Slices too thick or no foil	Slice thinly and cover tightly for 45 mins
Gravy too thin	Not enough flour or over-skimmed fat	Whisk in more flour + reduce longer if needed

HOW TO MAKE MARY BERRY’S TWO ROAST CHICKENS

1. Preheat the oven to 200°C (180°C fan) / Gas 6. Grease a 1.8-litre ovenproof dish.
2. Stuff each chicken with bay, sage, and half a lemon.
3. Mix butter + paprika, spread over chicken breasts, and season well.
4. Set up the roasting tin: Add garlic, sage, wine, and stock. Place chickens on a rack above the liquid.
5. Layer scalloped potatoes: Alternate thin potato slices, onions, butter, and stock in your greased dish. Season as you go. Cover with buttered foil.
6. Roast: Chickens go on the top shelf, potatoes below. Roast for 1½ hours. Remove foil from potatoes after 45 mins. Tent chickens with foil if browning too fast.
7. Rest: Remove chickens and potatoes from oven. Cover both with foil.
8. Make the gravy: Skim fat from roasting juices. In the same tin, heat reserved fat + flour, then whisk in 450ml strained juices. Simmer until thickened. Adjust seasoning.
9. Serve: Carve the chickens. Serve with scalloped potatoes, gravy, and your favourite green veg.

TIPS FROM MY KITCHEN

• I rub butter under the chicken skin if I have time—it bastes from the inside out.
• Always rest your chickens. Even 10 minutes makes the meat juicier.
• If your oven runs hot, rotate the chickens halfway through to cook evenly.

STORAGE + SERVING

• Fridge: Leftover chicken keeps 3 days, tightly covered.
• Freeze: Wrap carved chicken in portions and freeze for up to 3 months.
• Reheat: Oven at 180°C, covered with foil, for 20–25 minutes. Splash of stock helps prevent drying.

FREQUENTLY ASKED QUESTIONS

Q: Can I cook just one chicken with the same method?
A: Absolutely. Halve the herb quantities and reduce stock/wine slightly for the roasting tin.

Q: What’s the best way to check if the chickens are done?
A: Use a meat thermometer—75°C in the thickest part of the thigh. Or pierce it and check that the juices run clear.

Q: Can I prep this ahead?
A: Yes. Stuff and butter the chickens in advance, slice the potatoes and keep them in cold water. Assemble just before roasting.

Q: Can I use boneless chicken breasts instead?
A: This one’s really meant for whole birds—but you could adapt the scalloped potatoes and serve with pan-seared breasts if needed.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel