Mary Berry’s Two Roast Chickens is a masterclass in efficient, flavorful cooking. The idea is simple yet brilliant: roast two whole chickens side by side in one go. This method doesn’t just save time and energy-it also gives you plenty of delicious, tender meat to enjoy right away and leftovers for days. Whether you’re cooking for a Sunday family gathering or prepping meals for the week ahead, this dish is all about maximizing flavor with minimal fuss.
What sets Mary’s method apart is her attention to detail-seasoning the birds just right, roasting them until the skin is bronzed and crisp, and ensuring the meat stays juicy. It’s rustic, comforting, and satisfying, showcasing her signature "home cook’s touch" with the elegance of a seasoned culinary professional.
Mary Berry’s Two Roast Chickens Recipe
Ingredients Needed
Mary Berry keeps things delightfully straightforward. Here’s a comprehensive list of ingredients you’ll need to make her Two Roast Chickens:
For The Chickens
- 2 whole chickens, around 1.5-1.8 kg (3.3-4 lbs) each
- 2 lemons, halved
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 2 onions, peeled and quartered
- 4 cloves garlic, crushed (skin on)
- Olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
- Paprika (optional, for a touch of smoky warmth)
For The Gravy (optional But Encouraged)
- Chicken juices from the roasting pan
- 1 tablespoon plain flour
- 250ml chicken stock or hot water with a stock cube
- A splash of white wine (optional, but adds depth)
You can also throw in carrots or celery under the birds if you like-you’ll get an even richer base for the gravy.
Equipment Needed
You don’t need any fancy tools-just good, sturdy basics. Here’s your checklist:
- Large roasting tin (big enough to fit both chickens comfortably)
- Sharp chef’s knife
- Kitchen twine (optional, for trussing the legs)
- Pastry brush or spoon, for basting
- Meat thermometer (optional but recommended for accuracy)
- Cutting board
- Gravy jug or small saucepan, for making the gravy
Instructions To Make Mary Berry’s Two Roast Chickens
Here’s a step-by-step guide to bringing this classic roast to life:
1. Preheat The Oven
Set your oven to 220°C (200°C fan) / 425°F / Gas Mark 7. You want a nice hot oven to get that skin golden and crisp right from the start.
2. Prep The Chickens
Remove the chickens from the fridge about 30 minutes before roasting to take the chill off. Pat them dry with paper towels-this is key to crisp skin.
Stuff each cavity with:
- Half a lemon
- 1 sprig each of rosemary and thyme
- 1 or 2 garlic cloves
Rub olive oil all over the skin and season generously with salt, pepper, and paprika if using.
3. Layer The Flavor Base
In your roasting tin, scatter the onion quarters, remaining garlic, and herbs. Place the chickens on top, breast side up. This aromatic bed adds flavor and helps elevate the birds slightly, encouraging even cooking.
4. Roast The Chickens
Place the tin on the middle shelf and roast for 20 minutes at 220°C (425°F). Then reduce the oven temperature to 190°C (170°C fan) / 375°F / Gas Mark 5 and continue roasting for about 1 hour and 15 minutes, depending on the size of the birds.
You’re looking for:
- A deep golden color on the skin
- Juices that run clear when you pierce the thigh
- Internal temperature of 75°C (165°F) if using a thermometer
5. Rest The Chickens
Once cooked, transfer the chickens to a carving board and cover loosely with foil. Rest for at least 15-20 minutes-this helps the juices redistribute for moist, tender meat.
6. Make The Gravy (Optional But Oh-So-Good)
While the chickens rest:
- Spoon off most of the fat from the roasting tin, leaving the delicious brown bits and about a tablespoon of fat.
- Stir in a tablespoon of flour and cook over medium heat for 1-2 minutes.
- Gradually whisk in the stock (and wine, if using), scraping up all the tasty bits.
- Simmer until thickened and season to taste.
Tips And Tricks
Here are some expert pointers to elevate your roast game to Mary Berry-level:
Use Two Different Herbs
Mixing rosemary and thyme inside each bird gives a more layered aroma-just enough to infuse the meat subtly.
Dry The Skin Thoroughly
Patting the birds dry is the golden rule for crisp skin. Moisture is the enemy of browning!
Don’t Skip The Resting Time
Resting isn’t a suggestion-it’s essential. It allows the meat to relax and stay juicy when carved.
Save Those Bones
The leftover carcasses make an incredible homemade stock. Simmer with onions, carrots, and celery for a nourishing broth.
Use A Thermometer
If you’re new to roasting or want to be precise, a digital meat thermometer is your best friend. Stick it into the thickest part of the thigh without touching the bone.
Mary Berry’s Two Roast Chickens is more than just a recipe-it’s a culinary strategy. It embodies what she does best: making home cooking approachable, efficient, and absolutely delicious. Roasting two chickens at once is smart cooking-perfect for meal prepping, feeding a big family, or hosting with ease.
The fragrance of rosemary and garlic wafting through the kitchen, the golden crackle of the skin, and the juicy, tender meat underneath-it all comes together in a symphony of homely, heartwarming flavor. Whether you’re a seasoned cook or a novice in the kitchen, this dish is a reliable go-to that delivers every time.
So go ahead-double up on flavor, save time, and enjoy the best kind of leftovers. Mary Berry wouldn’t have it any other way.
Easy Recipe Variations For Mary Berry’s Two Roast Chickens
Mary Berry’s classic two roast chickens recipe is the epitome of British culinary comfort-crisp golden skin, succulent meat, and that unmistakable aroma that makes the whole house smell like home. But once you’ve mastered the original, there’s a whole world of variations to explore that keep the core of Mary’s method but infuse it with new flair. Here are some deliciously simple ways to make the recipe your own:
1. Herbed Butter Under The Skin
Before roasting, try massaging a mixture of softened butter, crushed garlic, and chopped fresh herbs like thyme, rosemary, and parsley underneath the chicken skin. This little touch infuses every bite with flavor and keeps the breast meat moist and indulgent. Add a touch of lemon zest for a citrusy pop!
2. Mediterranean Twist
Channel sun-soaked coastal vibes by seasoning the chickens with oregano, garlic, smoked paprika, and a squeeze of fresh lemon. Add halved cherry tomatoes, olives, red onion, and artichokes to the roasting tin. They caramelize beautifully in the chicken juices and double as a ready-made side dish.
3. Spiced North African-Inspired Roast
Introduce bold spices by rubbing the chickens with a blend of ground cumin, coriander, cinnamon, and turmeric mixed with olive oil. Toss in some chickpeas, sweet potatoes, and red bell peppers to roast alongside. Finish with a scattering of fresh coriander and a dollop of harissa yogurt for a punchy, warming feast.
4. Asian-Inspired Glaze
Go east with a soy sauce, honey, and ginger glaze brushed on during the last 30 minutes of roasting. Pair it with sticky rice and sesame greens for a delicious twist that merges comfort food with vibrant flavor.
5. Classic French Flair
For an elegant spin, season with herbes de Provence, garlic, and a touch of Dijon mustard. Add pearl onions and mushrooms to the roasting tray. Deglaze the pan with a splash of white wine to create a sauce that’s perfect for pouring over the sliced meat.
Each of these variations takes the essence of Mary’s double-roast method and personalizes it, turning your kitchen into an international flavor tour without complicating the process.
Storing Leftovers
The beauty of roasting two chickens at once-beyond feeding a crowd-is the promise of leftovers. And if handled well, yesterday’s dinner can transform into tomorrow’s deliciousness.
Cooling And Storage Tips
- Cool quickly: Let the chickens rest until warm (not hot), then carve off any remaining meat to prevent drying.
- Refrigerate: Store cooked chicken in airtight containers or wrap tightly in foil or beeswax wrap. It’ll keep well in the fridge for up to 3-4 days.
- Freeze for later: Chop leftover meat into portions and freeze in bags or containers. Label with the date-it’ll be good for up to 3 months. Freeze bones separately if you want to make stock later.
Leftover Magic
Leftovers are an invitation to be creative:
- Chicken salad: Mix with mayo, chopped celery, grapes, and walnuts.
- Quick stir-fry: Add to sautéed veg with teriyaki or soy sauce.
- Chicken pie: Combine with veggies and white sauce under a puff pastry lid.
- Soups and broths: Toss shredded chicken into a noodle soup, minestrone, or classic chicken and rice.
- Wraps & sandwiches: From club sandwiches to chicken Caesar wraps, it’s hard to go wrong.
Using every bit of the chicken also honors the effort you put into cooking-and Mary Berry would surely approve of that no-waste, all-flavor mindset.
What To Eat With Mary Berry’s Two Roast Chickens?
Now let’s talk sides. The supporting cast is just as crucial as the star when it comes to building a truly memorable roast dinner. Think textures, contrasts, and flavors that either elevate or gently complement the roasted chicken.
1. Roasted Vegetables
Root vegetables like carrots, parsnips, and potatoes can roast in the same pan or separately with olive oil and herbs. Add a splash of balsamic or maple syrup to caramelize everything beautifully.
2. Buttery Mashed Potatoes
Creamy mash, with its velvety texture and rich, buttery flavor, is the ultimate foil for roast chicken. Add a hint of garlic or horseradish for an extra dimension.
3. Stuffing And Yorkshire Pudding
A classic sage and onion stuffing adds an herby, savory counterpoint. Or go full-on British and serve Yorkshire puddings to soak up every last drop of gravy.
4. Seasonal Greens
Balance the richness with lightly steamed broccoli, green beans, or Brussels sprouts. Finish them with a drizzle of lemon juice or a grating of Parmesan to keep things fresh.
5. Tangy Condiments
Serve with a side of cranberry sauce, bread sauce, or even a dollop of mustard. These small but mighty additions cut through the richness and add delightful contrast.
6. Gravy-Always Gravy
Don’t forget the pan gravy! Deglaze the roasting tray with stock or wine, whisk in a bit of flour or cornstarch, and let it bubble into liquid gold. Drizzle it generously-it ties everything together like a cozy culinary hug.
Conclusion
Mary Berry’s two roast chickens aren’t just a recipe-they’re a launchpad for endless kitchen adventures. Whether you’re sticking to her tried-and-true method or putting your own spin on it, there’s immense joy to be found in this simple, comforting dish. With creative variations, clever leftover strategies, and thoughtful side dishes, you can turn one meal into many-and each just as satisfying as the first.
So the next time you roast, don’t stop at one chicken. Double up, dress it up, and enjoy the delicious journey from Sunday supper to midweek marvels. Mary would certainly smile at that.
FAQs
What Is The Best Way To Roast Two Chickens According To Mary Berry?
Mary Berry recommends roasting two chickens at the same time in a large oven, making sure that each bird has enough space for even heat circulation. She suggests preheating the oven to 200°C (180°C fan) and roasting the chickens for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on their size. The chickens should be basted halfway through cooking to ensure a golden, crispy skin and moist meat.
Can I Use Different Herbs And Spices In Mary Berry’s Two Roast Chickens Recipe?
Yes, you can customize the herbs and spices to your taste. Mary Berry’s recipe often uses classic flavors like thyme, rosemary, and garlic. However, you can easily swap these for your preferred herbs such as oregano, basil, or sage. Adding a bit of lemon zest or even some chili flakes can bring an extra dimension of flavor to the dish.
What Side Dishes Pair Well With Mary Berry’s Two Roast Chickens Recipe?
Mary Berry’s roast chickens go wonderfully with a variety of side dishes. Traditional sides like roasted vegetables, crispy potatoes, and a fresh green salad complement the rich, flavorful meat. You could also serve them with creamy mashed potatoes, sautéed spinach, or even a Yorkshire pudding to complete the meal. A light gravy or a simple lemon butter sauce also enhances the dish.
