Home Life & Style Mary Berry's Mediterranean-style one-pot chicken is so easy it'll become a mid-week...

Mary Berry's Mediterranean-style one-pot chicken is so easy it'll become a mid-week staple

Mary Berry shared a one-pot chicken recipe in her book Mary Makes It Easy that looks and tastes delicious, but only takes 30 minutes to prepare.

This healthy-yet-hearty meal, which feeds four to six people, is accompanied with Mediterranean-style vegetables for extra flavour.


  • Two tbsp olive oil
  • One large onion, thinly sliced
  • One large fennel bulb, thinly sliced
  • One red pepper, deseeded and diced
  • Three large garlic cloves, crushed
  • 100ml/3½fl oz white wine
  • 400g tin chopped tomatoes
  • Two tbsp sun-dried tomato paste
  • Two tsp Worcestershire sauce
  • One small whole chicken (about 1.25kg/2lb 12oz)

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  • One lemon, thinly sliced into rounds
  • Five bay leaves
  • One tsp paprika
  • One tbsp runny honey
  • salt and freshly ground black pepper


Preheat your oven to 200C/180C Fan/Gas 6.

In a deep lidded casserole or large, lidded, ovenproof frying pan, heat the oil over high heat. Add the onion, fennel, and pepper, stirring regularly, and cook for approximately 3–4 minutes. Then add the garlic and cook for another 30 seconds. Pour in the wine and let it boil until the liquid reduces by half.

Next, mix in the chopped tomatoes, sun-dried tomato paste, and Worcestershire sauce, seasoning with salt and black pepper to taste.

While the sauce simmers, prepare the chicken by placing it upside down on a board. Use scissors to remove the backbone by cutting on either side of it. Flip the chicken over and press down on the breastbone to flatten it, turning it into a spatchcock chicken. Arrange lemon slices and bay leaves over the chicken.

Position the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper, bring to a boil, cover with a lid, and transfer to the preheated oven for approximately 35 minutes.

Afterward, remove the lid, sprinkle paprika over the chicken, and drizzle with honey. Return it to the oven, uncovered, for about 30 minutes until nicely browned and fully cooked. Ensure the chicken is cooked through by checking for no pink and clear juices.

To serve, spoon the vegetables onto a hot platter and either joint or carve the chicken before arranging it on top of the vegetables.


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