Mary Berry Pot Roast Chicken Recipe

Mary Berry's pot roast chicken is a whole chicken braised in vegetables and stock until falling-tender — the most satisfying way to cook a whole bird.

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Prep Time 20

Cook Time 1 40

Resting Time 20

Total Time 2 20

Servings: 6 Portions

Course: Main Course

Cuisine: British

Calories: 420

Ingredients Method Notes

Ingredients

1 whole chicken about 1.8kg, room temperature
2 tbsp olive oil 30g unsalted butter
4 carrots 3 celery sticks, 2 leeks, 1 large onion — all in large chunks
6 unpeeled garlic cloves
250 ml dry white wine
300 ml chicken stock
3 sprigs thyme 2 bay leaves, 2 sprigs rosemary
1 lemon halved
Salt and pepper

Method

Remove chicken from fridge 1 hour before cooking. Pat skin completely dry. Season cavity — push in half a lemon and a thyme sprig. Season skin.
Heat oil and butter in large casserole. Brown chicken breast-side down — 4–5 minutes until deeply golden. Brown sides and back — 4 more minutes total. Remove.
Cook vegetables in same casserole 5 minutes. Add wine — bubble 2 minutes, scraping base. Add stock, herbs, and juice of remaining lemon half.
Nestle chicken breast-side up on vegetables — above the liquid. Bring to gentle simmer. Cover tightly.
Transfer to 160°C / 140°C fan / Gas 3 oven. Pot roast 1 hour 20 minutes to 1 hour 40 minutes until juices run clear.
Remove lid — increase to 200°C / 180°C fan / Gas 6 — final 15 minutes to crisp skin.
Rest on warm plate covered with foil — 15–20 minutes minimum.
Strain cooking juices — bring to simmer. Thicken with flour paste if desired. Season. Carve chicken at table. Serve with pot vegetables and gravy.

Notes

Bring chicken to room temperature 1 hour before cooking.

Dry the skin completely — wet skin steams rather than sears.

Chicken sits on vegetables above the liquid — not submerged.

Remove lid and increase heat for final 15 minutes — this gives the golden skin.

Rest 15–20 minutes — the juices redistribute and the meat is noticeably more moist.

Store carved chicken in its cooking juices — it stays moist for 3 days.