Mary Berry's One-Pan Spatchcock Chicken: A 1-Hour Family Feast
Mary Berry's One-Pan Spatchcock Chicken Recipe

Mary Berry's One-Pan Spatchcock Chicken: A Quick and Easy Family Delight

Celebrity chef Mary Berry has long enchanted food enthusiasts with her array of delectable recipes, and her one-pan creations have garnered particular acclaim. These straightforward meals have cemented their status as beloved staples among her followers, thanks to their uncomplicated nature and rapid preparation times.

What Makes This Dish Special?

The recipe features a whole spatchcock chicken paired with Mediterranean-style vegetables, resulting in a wholesome and satisfying all-in-one meal prepared in a casserole dish or deep saucepan. Spatchcocking, which involves removing the chicken's backbone, not only simplifies arranging the bird in the pot but also makes carving or jointing it a breeze.

Designed to serve four to six people, this dish stands out as an excellent option for a family dinner, combining healthful ingredients with minimal cleanup.

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Ingredients for Mary Berry's Mediterranean-Style Spatchcock Chicken

  • 2 tablespoons of olive oil
  • 1 large onion, thinly sliced
  • 1 large fennel bulb, thinly sliced
  • 1 red pepper, deseeded and diced
  • 3 garlic cloves, crushed
  • 100ml white wine
  • 400g tin chopped tomatoes
  • 2 tablespoons of sun-dried tomato paste
  • 2 teaspoons of Worcestershire sauce
  • 1 small whole chicken (approximately 1.25kg)
  • 1 lemon, thinly sliced into rounds
  • 5 bay leaves
  • 1 teaspoon of paprika
  • 1 tablespoon of honey
  • Salt and freshly ground black pepper

Step-by-Step Cooking Method

  1. Preheat your oven to 200°C (180°C for fan-assisted ovens). Warm the olive oil in a deep, lidded casserole dish over high heat.
  2. Add the onion, fennel, and pepper to the dish, frying for about three to four minutes while stirring frequently.
  3. Incorporate the garlic and cook for 30 seconds. Pour in the white wine and bring to a boil, reducing the liquid by half.
  4. Mix in the chopped tomatoes, sun-dried tomato paste, and Worcestershire sauce, seasoning generously with salt and black pepper.
  5. Meanwhile, place the chicken upside down on a cutting board. Use scissors to cut away the backbone by slicing along either side of the bone.
  6. Flip the chicken over and press down firmly on the breastbone to flatten it, creating your spatchcock chicken.
  7. Arrange the lemon slices and bay leaves across the chicken. Position the chicken breast-side up on top of the vegetables in your casserole dish or frying pan.
  8. Add salt and pepper to taste and bring the mixture to a boil. Cover with the lid and place in the oven for approximately 35 minutes.
  9. Remove the lid, dust the chicken with paprika, and drizzle honey over it.
  10. Return the dish to the oven, uncovered, for about 30 minutes to achieve a golden colour and ensure thorough cooking.
  11. The chicken is properly cooked when there is no pink meat visible and the juices run clear.

Serving Suggestions

For presentation, transfer the vegetables to a warmed platter, then divide or slice the chicken and place it on top. This method ensures a visually appealing and delicious meal that is ready to enjoy in just one hour, making it a perfect choice for busy weeknights or relaxed weekend gatherings.

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