LifestyleFood & DrinkRecipesThe TV chef's recipe is simple to follow09:20, 06 Sep 2026Cooking for a whole family can be hard work, as you need to ensure there's enough to go around and that everyone's tastes are satisfied. Mary Berry has plenty of recipes ideal for family cooking, yet one has been described as "delicious" and "easy to make".‌The TV chef's Easy Peasy One-Pot Chicken is made in a single dish, saving valuable time in the kitchen. It is described as a "simple one-pot recipe" that is from her Mary Makes It Easy series.‌Mary's recipe description reads: "A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan.‌"Removing the backbone of the chicken makes it a spatchcock, and it is easier to arrange in the pot and to carve or joint."Double up for eight people, if you wish, and arrange two chickens in a large roasting tin, covered in foil."‌Her recipe has received positive reviews from those who have tried it. One said: "Easy recipe to follow and so nice to do it every few weeks, easy to do so much flavour."Another added: "It has been a long time since I tried a first-time recipe and enjoyed it so much."Someone else commented: "This recipe was amazing – so tasty & I'm definitely making this again- thank you, Mary."‌A fourth wrote: "Loved it. Full of flavour. Easy to make. The whole family loved it and wants me to make it again. It will become a regular dinner for us."Mary Berry's easy peasy one-pot chicken recipeIngredientsTwo tbsp olive oilOne large onion, thinly slicedOne large fennel bulb, thinly slicedOne red pepper, deseeded and dicedThree large garlic cloves, finely grated100ml white wine400g tin chopped tomatoesTwo tbsp sun-dried tomato pasteTwo tsp Worcestershire sauceOne small whole chickenFive bay leavesLemon, thinly slicedOne tsp paprikaOne tbsp runny honeyMethodStart by preheating the oven to 200°C/180°C Fan/Gas 6.Heat the oil in a deep, lidded casserole or a large, lidded, ovenproof frying pan over high heat. Add the onion, fennel and pepper. Fry for about three to four minutes. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce by half.Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce. Season with salt and black pepper.Put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten it.Arrange the lemon and bay leaves over the chicken. Place it, breast side up, on top of the vegetables in the casserole or frying pan. Season and bring to the boil. Cover with the lid and transfer to the oven for around 35 minutes.Remove the lid, sprinkle with paprika, and drizzle with honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.Serve by spooning the vegetables onto a hot platter. Joint or carve the chicken before arranging it on top of the vegetables.Article continues belowNote: the vegetables can be prepared in advance. Just bring them back to the boil before adding the chicken and cooking in the oven.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌Mary BerryFoodRecipes