Roasted Garlic Chicken with Blackberry Sauce

Roasted Garlic Chicken with Blackberry Sauce

If this blackberry season has left you with a glut of blackberries in your freezer, we have the perfect recipe for you! Of course, there’s nothing like homemade blackberry jam, but it’s nice to try something a little different too! Blackberries are such a versatile fruit and marry surprisingly well with savoury flavours.

This recipe is the perfect end-of-summer dish, making the most of lots of seasonal produce. Serve this recipe with a big sharing bowl of creamy mash! Don’t forget to make the most of our lovely fresh produce when buying ingredients. I had some old veg to use up and picked the blackberries myself, but most of the ingredients are from our shop.

Serves 4


4 x Chicken Breast

1 Large Courgette or (2 small)

1/2 Lemon

1 Green Pepper

4 Large Carrots or 12 Mini Carrots

400g Blackberries

2 Tbsp Brown Sugar

1 Tbsp Balsamic Vinegar

2 Tbsp Flour

300ml water

Cracked Black Pepper & Salt (to season)

4 Tbsp Olive Oil

1 Tbsp Butter

3 Cloves Garlic


Chop all of the veg into chunky pieces/slices. If you’re using small carrots then you can leave them whole. Place the veg on a baking tray and drizzle with 2 Tbsp of olive oil. Season with salt & pepper.

Make three or four slits across the chicken (don’t cut all the way through).

Crush the garlic clove and peel from shell.  Pop a clove in one of the slits on each of the chicken breasts. The remaining clove can be placed on a baking tray. Place the chicken on the tray too and drizzle with 2 Tbsp of olive oil or rapeseed oil.

Slice the lemon into thin slices. Place two slices on top of each of the chicken breasts.

Now place the trays in a pre-heated oven at 180 degrees. Bake for 26 mins.

Meanwhile, melt 1 heaped Tbsp of butter in a saucepan over a medium heat, then add 2 Tbsp of brown sugar & 1 Tbsp of balsamic vinegar. Stir for 1 minute & then add the water & blackberries.

Mash the blackberries in the pan to release the flavour. Add a light sprinkle of cracked black pepper. Boil for 3 mins, stirring every now and then.

I like to blend the sauce to get a very smooth consistency, I think it’s more flavoursome this way. However, you could leave it if you don’t mind the bits, or you could sieve it.

Once blended, boil again for a further 5 mins to reduce the sauce.

Mix 2 Tbsp of plain flour with 6 Tbsp of water. Whisk with a fork or small whisk until the paste is smooth and without lumps.

Lower the heat and stir the flour paste through little by little with a whisk. Keep stirring and simmer for a further 2 mins. If you like a thicker sauce then make more flour paste and add until you reach your desired consistency. Alternatively, if the sauce is already thick enough feel free to miss the flour paste out and add more water.

When the veg & chicken are due to come out, check the chicken is cooked before serving. Cut into the thickest part of the breast – if the juices are clear and there’s no pink then you’re good to go!

Serve with a big bowl of creamy mashed potato.