10 of the best Mary Berry chicken recipes (2024)

FAQs

10 of the best Mary Berry chicken recipes? ›

CONVENTIONAL OVEN - Bake in an oven preheated to 200˚C/Fan 180˚C/Gas 6 for up to 25 minutes. Remove the foil and cook for a further 10 minutes.

CONVENTIONAL OVEN - Bake in an oven preheated to 200˚C/Fan 180˚C/Gas 6 for up to 25 minutes. Remove the foil and cook for a further 10 minutes.

Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.

Based on a classic creamy chicken dish, Tuscan chicken is one of Mary Berry's favourites when she needs an easy supper. It's lovely served with potatoes, rice or pasta.

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

Question: When I cook chicken, it always comes out tough. Am I cooking it too long, too short, too high or too low? The slower you cook chicken, the better. That's the overall rule for cooking protein.

Here's the shortest answer we can give you: For large boneless, skinless chicken breasts: cook them 20 to 30 minutes in a 375 degrees F oven. For large bone-in, skin-on chicken breasts: cook them 35 to 40 minutes in a 375 degrees F oven.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

What is the secret to cooking chicken breast? ›

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick.

Our Secret. Mary Brown's has developed its very own proprietary cookers. Rather than pressure fried, which is the industry standard, our cookers use heat to seal in juiciness and flavour and give our chicken its delicious natural golden colour. Mary Brown's is real, wholesome, comfort food, made fresh daily.

What should I serve with lemon chicken? We like to highlight the bright lemony flavors in the chicken dish, and suggest this lemon-thyme risotto or Ina Garten's Mashed Potato with Lemon and this simple celery salad.

The secret? The parchment paper method. By covering the chicken with a piece of parchment paper, the chicken bastes in its own juices so they never dry out. It's basically a cross between braising and roasting and is sure to become one of your new favorite ways to cook chicken.

Bake Chicken Breast at 425°F

425°F is the best temperature for baking chicken. The chicken turns golden on the outside and unbelievably juicy inside. At a lower temperature like 350°F, the chicken can dry out, as it will need to be in the oven for a longer period.

Cover the chicken breast in foil to hold in moisture and let it rest for at least five minutes. The resting time allows the juices to distribute themselves throughout the meat, making it easier to slice later. What you get is perfectly cooked cuts with no dry pieces in sight.