Mary Berry Pot Roast Chicken Recipe

Name: Mary Berry Pot Roast Chicken Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 whole chicken; olive oil; salt and pepper; lemon; thyme; onions; carrots; celery; garlic; stock; wine; butter and flour

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This Mary Berry pot roast chicken is a comforting, one-pot classic with tender meat and a rich, savoury gravy. The chicken cooks slowly with vegetables, soaking up flavour while staying beautifully moist. It’s a straightforward recipe that delivers impressive results, making it ideal for both weeknight dinners and relaxed Sunday meals. Expect a total cooking time of around 1 hour 30 minutes.

Ingredients

For the Chicken

1 whole chicken (about 1.5–1.8kg)
2 tbsp olive oil
Salt and freshly ground black pepper
1 lemon, halved
1 small bunch fresh thyme

For the Vegetables

2 onions, thickly sliced
3 carrots, cut into chunks
2 celery sticks, chopped
3 garlic cloves, crushed

For the Stock and Gravy

300ml chicken stock
150ml white wine (optional)
1 tbsp plain flour
1 tbsp butter

How to Make Mary Berry Pot Roast Chicken Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and browns nicely.
Prepare the chicken: Pat the chicken dry with kitchen paper. Rub all over with olive oil, then season generously with salt and pepper. Place the lemon halves and thyme inside the cavity.
Prepare the base: Scatter the onions, carrots, celery, and garlic in a large roasting dish. Sit the chicken on top of the vegetables.
Add liquid: Pour the chicken stock and white wine around the chicken, ensuring the vegetables are lightly covered.
Roast the chicken: Place in the oven and roast for 1 hour 15 minutes to 1 hour 30 minutes, basting once or twice during cooking, until the juices run clear.
Rest the chicken: Remove from the oven and transfer the chicken to a board. Cover loosely with foil and rest for 15 minutes.
Make the gravy: Spoon off excess fat from the roasting tin. Place the tin over medium heat, stir in butter and flour, and cook briefly. Gradually add the cooking juices, stirring until smooth and thickened.
Serve: Carve the chicken and serve with the vegetables and rich gravy.

Tips

How do I keep the chicken moist?

Basting the chicken during cooking and allowing it to rest before carving helps retain its juices.

Can I make this without wine?

Yes, simply replace the wine with extra chicken stock for a non-alcoholic version.

How do I know when the chicken is cooked?

Insert a skewer into the thickest part of the thigh. The juices should run clear with no pink.

Can I add potatoes to the dish?

Yes, add peeled, chunked potatoes to the roasting dish for a complete one-pan meal.

Serving Suggestions

Serve with creamy mashed potatoes
Add steamed green beans or peas
Pair with crusty bread to soak up the gravy
Enjoy with a simple green salad

Storage

Room Temperature

Do not leave cooked chicken out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooked chicken and gravy for up to 3 months. Thaw overnight in the fridge and reheat gently.

Nutrition

Calories: 420 kcal
Carbohydrates: 8g
Protein: 38g
Fat: 26g
Saturated Fat: 7g
Sodium: 520mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I cook this in a covered pot?

Yes, covering the pot helps keep the chicken extra moist. Remove the lid for the last 20 minutes to brown the skin.

What size chicken works best?

A chicken between 1.5kg and 1.8kg cooks evenly and stays juicy.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs as they are more concentrated in flavour.

How do I make the gravy thicker?

Simmer the gravy a little longer or add a small extra amount of flour mixed with water to thicken it further.