Mary Berry Pot Roast Chicken​ Recipe

This hearty Mary Berry Pot Roast Chicken is made with a whole chicken, savory bacon, sweet carrots, onions, and a rich gravy made with white wine and chicken stock. This recipe creates an incredibly tender, fall-off-the-bone chicken with deeply flavorful vegetables, all cooked in one pot. It’s the perfect Sunday lunch for a family gathering on a cool autumn day, serving 4-6 people.

Jump to Recipe

Mary Berry Pot Roast Chicken Ingredients

• 1 whole chicken (about 3.5 lbs / 1.6kg)
• 4 slices of thick-cut bacon (streaky bacon), chopped
• 1 tbsp olive oil
• 2 medium onions, quartered
• 3 large carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large chunks
• 2 cloves garlic, lightly crushed
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 2 cups chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp butter, softened

How To Make Mary Berry Pot Roast Chicken

1. Prepare the pot: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until it is crisp and has rendered its fat, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
2. Brown the chicken: Pat the whole chicken dry with paper towels and season it generously all over with salt and pepper. Place the chicken breast-side down into the hot bacon fat in the pot. Brown it for 4-5 minutes per side until the skin is golden. Remove the chicken from the pot and set it aside.
3. Sauté the vegetables: Add the onions, carrots, and celery to the pot. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften and pick up some color. Add the crushed garlic and cook for one more minute until fragrant.
4. Braise the chicken: Place the chicken on top of the vegetables in the pot, breast-side up. Pour in the white wine and chicken stock. Tuck the thyme sprigs and bay leaf into the liquid. Bring to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 1 hour and 15 minutes, or until the chicken is cooked through and tender.
5. Rest the chicken: Carefully remove the chicken and vegetables from the pot and transfer them to a serving platter. Cover loosely with foil to keep warm while you make the gravy. The chicken should rest for at least 15 minutes.
6. Make the gravy: Strain the cooking liquid from the pot into a measuring cup, pressing on the solids to get all the juice. Skim off any excess fat from the surface. In a small bowl, mash the softened butter and flour together to form a smooth paste. This is called a beurre manié. Bring the cooking liquid to a simmer in a small saucepan. Whisk in the butter-flour paste a little at a time until the gravy reaches your desired thickness. Stir in the reserved crispy bacon and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.

Recipe Tips

• Pat the Chicken Dry: Before searing, make sure the chicken skin is very dry. This is the key to getting a crispy, golden-brown skin instead of just steaming the chicken.
• Use a Dutch Oven: A heavy-bottomed Dutch oven is ideal for this recipe because it distributes heat evenly and can go from the stovetop directly into the oven if you prefer that method.
• Resting is Essential: Do not skip the resting step. Resting the chicken allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
• Make a Smooth Gravy: Using a beurre manié (the flour-butter paste) to thicken the gravy is a foolproof way to avoid lumps. Because the flour is already coated in fat, it will dissolve smoothly into the hot liquid.

What To Serve Pot Roast Chicken

This all-in-one pot roast is a meal in itself, but it’s traditionally served with classic roast dinner sides. Creamy mashed potatoes or crispy roast potatoes are perfect for soaking up the rich gravy. Simple steamed greens like green beans, broccoli, or cabbage are also excellent additions. For a true British Sunday lunch, consider serving it with Yorkshire puddings.

How To Store Pot Roast Chicken Leftovers

• Refrigerate: Store leftover chicken, vegetables, and gravy in separate airtight containers in the refrigerator for up to 3 days.
• Freeze: The cooked chicken meat can be removed from the bone and frozen in a freezer-safe bag for up to 3 months. The gravy can also be frozen separately. The texture of the vegetables may become softer after freezing and thawing.

Mary Berry Pot Roast Chicken Nutrition Facts

• Calories: 550 kcal
• Total Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 180mg
• Sodium: 890mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 45g

Frequently Asked Questions

• Do I have to use white wine? No, the wine is optional. It adds a wonderful depth of flavor, but you can simply replace it with an equal amount of extra chicken stock if you prefer to cook without alcohol.
• Can I cook this in the oven instead of on the stovetop? Yes. After you bring the liquid to a simmer in step 4, you can cover the pot and transfer it to a preheated oven at 325°F (160°C). Cook for the same amount of time, about 1 hour and 15-20 minutes.
• How do I know when the chicken is fully cooked? The most reliable way to check is with a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It should read 165°F (74°C). You can also pierce the thigh with a skewer; the juices should run clear.

Try More Recipes:

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