Mary Berry has shared a delicious recipe for roast chicken that uses a clever technique to make the meat extra tender – as well as a tasty potato side dish for your Sunday lunch
Nothing beats the comfort of a classic Sunday roast and celebrity chef Mary Berry has shared a delectable twist to shake up this British favourite. With her simple scalloped potatoes and succulent roast chicken recipe, she promises a meal that’s as effortless as it is satisfying.
“Chicken is great value but always buy free-range,” she said. “Get two large birds for those who have big appetites. The scalloped potatoes are cooked in the oven at the same time, which makes it even easier.”
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Mary’s method ensures a chicken that’s golden and crispy on the outside while remaining wonderfully moist inside – seasoned to absolute perfection. But the real game-changer with Mary’s recipe is the revamped potato dish.
Ditching the usual roasties for a fragrant and flavoursome spud side, this recipe requires just three extra ingredients to elevate your meal.
Make Mary Berry’s roasted chicken with scalloped potatoes
Start by heating your oven to 200C (or 180C for fan ovens, Gas Mark 6). Grease your baking dish lightly. Next, prepare the chicken by stuffing half of the bay leaves, a lemon half, and a portion of sage into each chicken cavity.
Combine paprika with softened butter in a bowl, then lavishly spread over the chicken breasts. Season them well with salt and freshly ground black pepper.
In a separate roasting pan, create a base of leftover sage, crushed garlic, a splash of wine, and some chicken stock. Position a sturdy grill rack over the top.
Arrange the chickens side by side on this rack, ready for roasting to perfection, reports the Express. To whip up the potato gratin, thinly slice the potatoes into discs and arrange them at the bottom of your oven-proof dish.
Next, finely slice the onions and scatter them over the potatoes, along with a few cubes of butter and a splash of stock.
Season the potatoes with salt and pepper, then continue layering the potatoes and adding stock until you reach the top. Cover the dish with buttered tin foil.
Position the chicken on the top shelf of the oven and place the potatoes on the shelf below. Cook both for one hour and 30 minutes.
After 45 minutes, remember to remove the tin foil from the potatoes. Keep an eye on the chicken and if it’s browning too quickly, cover it with tin foil.
Once the chicken is golden and the potatoes are soft, take them out of the oven and cover with tin foil to keep warm while you make the gravy.
Drain the juices from the roasting tin and skim off as much fat as you can, then pour into a jug. Aim for at least 450ml of juices from the roasting tin but add extra stock if needed.
Put the roasting tin that held the chicken on the hob. Pour the fat and juices from the jug back into the tin and add some flour.
Stir the mixture briefly, then whisk until you have a thick, smooth gravy. Carve the chicken, serve the potatoes with the gravy and your delicious roast dinner is ready to be devoured.
