Mary Berry Pot Roast Chicken Recipe

This Mary Berry Pot Roast Chicken Recipe is a tender and juicy recipe, which is made with bacon and white wine. It’s the perfect one-pot meal, ready in about 1 hour 45 minutes.

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Mary Berry Pot Roast Chicken Ingredients

1 (approx. 3.5 lb) whole chicken
2 tbsp olive oil
4 oz bacon lardons (or thick-cut bacon, chopped)
1 large onion, chopped
2 large carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
2 cloves garlic, crushed
2 tbsp all-purpose flour
1 cup dry white wine
2 cups chicken stock
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
2 tbsp unsalted butter, softened
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley, for garnish

How To Make Mary Berry Pot Roast Chicken

Preheat Oven and Prep: Preheat your oven to 350°F (175°C / 160°C Fan). Pat the entire chicken dry with paper towels and season it generously inside and out with salt and pepper.
Brown Chicken and Bacon: Heat the olive oil in a large, flameproof casserole dish or Dutch oven over medium-high heat. Add the bacon lardons and cook for 3-5 minutes until they start to crisp. Remove the bacon with a slotted spoon and set aside.
Sear the Chicken: Place the whole chicken, breast-side down, in the hot fat. Sear for 5-7 minutes until the skin is deep golden brown. Carefully flip the chicken over and sear the other side. Once browned all over, remove the chicken from the pot and set it aside with the bacon.
Sauté the Vegetables: Add the onion, carrots, and celery to the pot. Sauté for 8-10 minutes, until the vegetables have softened and started to brown. Add the crushed garlic and cook for 1 minute more until fragrant.
Make the Gravy Base: Sprinkle the 2 tbsp of flour over the vegetables and stir for 1-2 minutes to cook off the raw flour taste.
Deglaze and Simmer: Pour in the white wine, scraping the bottom of the pot with a wooden spoon to lift all the flavorful browned bits (the “fond”). Let the wine bubble and reduce by half. Whisk in the chicken stock, thyme, and the bay leaf.
Roast the Chicken: Return the crispy bacon and the seared chicken (breast-side up) to the pot, nestling it into the vegetables and gravy.
Bake: Cover the pot with a tight-fitting lid and place it in the preheated oven. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken is cooked through and the juices run clear (an internal thermometer should read 165°F in the thickest part of the thigh).
Finish and Serve: Carefully remove the pot from the oven. Transfer the chicken to a carving board, tent it with foil, and let it rest for 15-20 minutes. While it rests, remove the bay leaf and thyme stems. If you like a thicker gravy, place the pot on the stovetop and simmer for a few minutes. Stir in the chopped parsley. Carve the chicken and serve it with the vegetables and gravy.

Recipe Tips

How do I get the richest gravy? The flavor is all in the “fond.” Searing the chicken and browning the vegetables in the same pot (Steps 3 & 4), then scraping up those browned bits when you add the wine (Step 6), is the secret to a deep, rich, homemade gravy.
How can I get crispy skin? This method (pot roasting) creates very moist, tender skin, not crispy skin. If you must have crispy skin, you can remove the lid from the pot for the last 20 minutes of the oven time.
Can I use just chicken stock instead of wine? Yes, absolutely. If you prefer not to use wine, just replace the 1 cup of white wine with 1 extra cup of chicken stock.
How do I know when the chicken is cooked? The most reliable way is an instant-read thermometer. It should register 165°F (74°C) when inserted into the thickest part of the thigh, not touching the bone.

What To Serve With Pot Roast Chicken

This one-pot meal has the gravy and vegetables built-in, so it’s perfect with simple sides.

Creamy mashed potatoes (essential for the gravy)
Steamed green beans or buttered peas
Crusty bread to soak up the sauce
Yorkshire puddings

How To Store Pot Roast Chicken

Refrigerate: Let the chicken and gravy cool completely. Store leftovers (chicken and veg can be in the gravy) in an airtight container in the refrigerator for up to 3 days.
Freeze: This stew-like dish freezes beautifully. Store the shredded chicken and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat gently in a saucepan over low heat, or in the microwave, until piping hot.

Mary Berry Pot Roast Chicken Nutrition Facts

(Per serving, assuming 6 servings)

Calories: ~580 kcal
Total Fat: 35g
Saturated Fat: 10g
Cholesterol: 180mg
Sodium: 750mg
Total Carbohydrate: 15g
Dietary Fiber: 3g
Sugars: 7g
Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the best pot to use for this?

A heavy, ovenproof casserole dish with a tight-fitting lid, like an enameled cast-iron Dutch oven, is perfect. This is what allows it to braise and roast evenly.

Can I add potatoes to the pot?

Yes, this works well. Add about 1 lb of small, new potatoes (or larger ones cut into chunks) along with the carrots and celery. They will cook in the gravy.

Can I use a different cut of chicken?

This method is designed for a whole chicken. You could also use 6-8 bone-in, skin-on chicken thighs, but you would reduce the oven cooking time to about 45-50 minutes.

Try More Recipes:

Mary Berry Mango Chicken Recipe
Mary Berry Chicken Stew Recipe
Mary Berry Marry Me Chicken Recipe