Mary Berry spatchcock chicken recipe is a flavorful and aromatic dish that transforms a whole chicken into a tender, juicy meal with crispy skin.
The blend of sun dried tomatoes, fennel, and spices creates a deliciously rich sauce that enhances every bite. Inspired by Mary Berry approach to classic British cooking, I chose this recipe to bring warmth and comfort to my table.
I prepared it recently for close friends and family, who praised its balanced flavors and satisfying texture, making it a memorable shared experience.
What Does Mary Berry Spatchcock Chicken Recipe Taste Like?
Mary Berry spatchcock chicken recipe delivers a deeply satisfying, well rounded flavor. The chicken is juicy inside with crispy, golden skin on the outside. Roasted garlic, lemon, and a touch of honey create a balance of savory, zesty, and slightly sweet notes.
The white wine and tomato base infuse the meat and vegetables with a gentle richness, while the paprika adds a subtle warmth. Every bite feels comforting yet bright, making it both hearty and refreshing at the same time.
How To Prepare Mary Berry Spatchcock Chicken Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Difficulty: Easy
Cuisine: British
Yield: Serves 4 people
Equipment Needed
- Sharp kitchen scissors or poultry shears
- Roasting tin or ovenproof dish
- Pastry brush
- Meat thermometer
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 1 large onion
- 1 large fennel bulb
- 1 red bell pepper
- 3 large garlic cloves
- 100 ml white wine
- 1 teaspoon paprika
- 2 tablespoons sun dried tomato paste
- 1 lemon, thinly sliced into rounds
- 1 tablespoon runny honey
- Salt and freshly ground black pepper, to taste
- 400 g tin chopped tomatoes
- 2 teaspoons Worcestershire sauce
How To Make Mary Berry Spatchcock Chicken Recipe?
1. Set your oven to 200°C (180°C Fan/Gas 6). Heat the olive oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel, and red pepper, frying for about 3–4 minutes, stirring regularly. Add the garlic and fry for an additional 30 seconds.
2. Pour in the white wine and boil to reduce by half. Stir in the chopped tomatoes, sun dried tomato paste, and Worcestershire sauce. Season with salt and freshly ground black pepper to taste.
3. Place the whole chicken breast side down on a chopping board. Using kitchen scissors or a sharp knife, remove the backbone by cutting along both sides. Turn the chicken over and press down on the breastbone to flatten it, creating a spatchcock chicken.
4. Place the flattened chicken, breast side up, on top of the vegetable mixture in the casserole or frying pan. Arrange the lemon slices and bay leaves over the chicken. Season with salt and pepper.
5. Cover the dish with a lid and transfer it to the preheated oven. Roast for about 35 minutes. Remove the lid, sprinkle the paprika over the chicken, and drizzle with honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.
6. Once cooked, remove the chicken from the oven and let it rest for a few minutes. Spoon the vegetables onto a hot platter and carve or joint the chicken before arranging it on top of the vegetables.
Nutrition Facts
- Calories: Approximately 342 kcal
- Fat: 18g
- Carbohydrates: 15g
- Protein: 32g
- Fiber: 3g
- Sugar: 10g
- Sodium: 545mg
Hot Tips
1 .Use sharp scissors to remove the backbone easily and avoid tearing the meat.
2. Pat the chicken dry before seasoning to help the skin crisp up beautifully.
3. Let the chicken rest after roasting to keep the juices locked in.
4. Keep an eye on the vegetables so they don’t overcook or burn during roasting.
5. Experiment with adding fresh herbs like thyme or rosemary for extra aroma.
How To Make More Delicious Mary Berry Spatchcock Chicken Recipe?
To make Mary Berry’s spatchcock chicken even more delicious, try marinating the chicken overnight in a mixture of olive oil, garlic, lemon zest, and fresh herbs like rosemary or thyme.
Basting the chicken with its own juices halfway through roasting enhances the flavor and keeps it moist. Adding a splash of white wine or chicken stock to the roasting pan creates a tasty sauce to serve alongside.
Finally, finishing the skin under the grill for a few minutes gives it an irresistible extra crispness.
How To Store Leftovers Mary Berry Spatchcock Chicken Recipe?
To store leftovers from Mary Berry spatchcock chicken, let the chicken cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3 days.
For longer storage, you can shred the meat and freeze it in sealed freezer bags or containers for up to 2 months.
When reheating, warm it gently in the oven at 180°C (350°F) until heated through to maintain the moisture. Avoid microwaving skin-on pieces if you want to keep the skin crisp.
What Is The Specialty Of Mary Berry Spatchcock Chicken Recipe?
The specialty of Mary Berry spatchcock chicken recipe lies in its combination of bold, comforting flavors and efficient cooking technique.
By spatchcocking the chicken (removing the backbone and flattening it), the bird cooks faster and more evenly, ensuring juicy meat and crispy skin.
The dish is layered with depth from garlic, white wine, sun dried tomato paste, paprika, and honey, all balanced in a rich tomato based sauce. Its appeal comes from how easily it transforms a simple roast into something elegant and full of flavor.
Conclsion
Mary Berry spatchcock chicken recipe turned out to be a great success for me, delivering juicy, tender meat and a rich, flavorful sauce every time.
The straightforward process and delicious results made cooking an enjoyable experience. Sharing this meal brought smiles and compliments from everyone at the table.
I’m confident that trying this recipe will bring similar joy and satisfaction to your kitchen. Give it a go today and enjoy the wonderful taste and comforting aroma that fills your home.
Mary Berry Spatchcock Chicken Recipe
Equipment
- Sharp kitchen scissors or poultry shears
- Roasting tin or ovenproof dish
- Pastry brush
- Meat thermometer
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 1 large onion
- 1 large fennel bulb
- 1 red bell pepper
- 3 large garlic cloves
- 100 ml white wine
- 1 teaspoon paprika
- 2 tablespoons sun dried tomato paste
- 1 lemon thinly sliced into rounds
- 1 tablespoon runny honey
- Salt and freshly ground black pepper to taste
- 400 g tin chopped tomatoes
- 2 teaspoons Worcestershire sauce
Instructions
- Set your oven to 200°C (180°C Fan/Gas 6). Heat the olive oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel, and red pepper, frying for about 3–4 minutes, stirring regularly. Add the garlic and fry for an additional 30 seconds.
- Pour in the white wine and boil to reduce by half. Stir in the chopped tomatoes, sun dried tomato paste, and Worcestershire sauce. Season with salt and freshly ground black pepper to taste.
- Place the whole chicken breast side down on a chopping board. Using kitchen scissors or a sharp knife, remove the backbone by cutting along both sides. Turn the chicken over and press down on the breastbone to flatten it, creating a spatchcock chicken.
- Place the flattened chicken, breast side up, on top of the vegetable mixture in the casserole or frying pan. Arrange the lemon slices and bay leaves over the chicken. Season with salt and pepper.
- Cover the dish with a lid and transfer it to the preheated oven. Roast for about 35 minutes. Remove the lid, sprinkle the paprika over the chicken, and drizzle with honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes. Spoon the vegetables onto a hot platter and carve or joint the chicken before arranging it on top of the vegetables.
Notes
Nutrition Facts
Calories: Approximately 342 kcal | Fat: 18g | Carbohydrates: 15g | Protein: 32g | Fiber: 3g | Sugar: 10g | Sodium: 545mg
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