Mary Berry, renowned for her easy and delicious cooking, has shared another winner: a hearty one-pan spatchcock chicken recipe that’s as convenient as it is tasty. This Mediterranean-inspired dish combines succulent chicken with vibrant vegetables, all cooked together in a casserole or deep saucepan for a fuss-free family meal.
The secret to this dish lies in the spatchcock technique, which involves removing the backbone of the chicken. This not only helps the bird cook evenly but also makes it easier to fit into the pot and carve once done.
Designed to serve four to six people, this recipe is perfect for busy households wanting a nutritious, homemade dinner in about an hour.
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Here’s how to make it: Preheat your oven to 200°C (180°C fan). Heat oil in a deep, lidded casserole dish over high heat, then add onion, fennel, and pepper, cooking for 3-4 minutes while stirring regularly. Stir in garlic and cook for 30 seconds before pouring in wine, letting it reduce by half.
Next, mix in chopped tomatoes, sun-dried tomato paste, and Worcestershire sauce, seasoning generously with salt and black pepper.
Meanwhile, prepare the chicken by placing it breast-side down on a board and cutting out the backbone with scissors. Flip the chicken over and press firmly on the breastbone to flatten it. Lay lemon slices and bay leaves over the chicken.
Position the chicken breast-side up atop the vegetables in the casserole. Season well and bring to a boil. Cover with the lid and transfer to the oven for 35 minutes.
Remove the lid, sprinkle paprika over the chicken, and drizzle with honey. Return to the oven uncovered for another 30 minutes until the skin is golden and the meat fully cooked—juices should run clear with no pink remaining.
To serve, spread the cooked Mediterranean vegetables on a warmed platter and arrange carved chicken pieces on top for an inviting, hearty meal the whole family will enjoy.