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Mary Berry Pot Roast Chicken Recipe
Saim Thour

Mary Berry Pot Roast Chicken Recipe

Make Mary Berry Pot Roast Chicken with tender chicken, bacon, vegetables, white wine, and rich homemade gravy. A comforting one-pot family meal perfect for Sunday dinner.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: british
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken

  • 1 whole chicken about 1.5–1.8kg / 3.5–4 lb
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

For the Vegetables

  • 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 garlic cloves crushed

For the Gravy

  • 2 tbsp all-purpose flour
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tbsp unsalted butter softened
  • 2 tbsp chopped fresh parsley

Equipment

  • Dutch oven or ovenproof casserole dish
  • Roasting spoon
  • Sharp carving knife
  • Chopping Board
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. Preheat the oven to 175°C (350°F) or 160°C fan.
  2. Pat the chicken dry and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or casserole dish.
  4. Cook the bacon lardons until crisp, then remove and set aside.
  5. Sear the chicken on all sides until golden brown.
  6. Add onion, carrots, celery, and garlic to the pot and cook until slightly softened.
  7. Sprinkle in the flour and stir for 1–2 minutes.
  8. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
  9. Add chicken stock, thyme, and bay leaf. Stir well.
  10. Return the chicken and bacon to the pot.
  11. Cover with a lid and roast for 1 hour 15 minutes to 1 hour 30 minutes.
  12. Check that the internal temperature reaches 74°C (165°F).
  13. Transfer the chicken to a board and rest for 15–20 minutes.
  14. Simmer the gravy if needed until thickened, then stir in parsley.
  15. Carve the chicken and serve with vegetables and gravy.

Notes

  • For extra crispy skin, remove the lid during the final 20 minutes of cooking.
  • Replace white wine with additional chicken stock if preferred.
  • A meat thermometer is the most reliable way to check doneness.
  • Let the chicken rest before carving to keep it juicy.