One Pot Roast Cornish Chicken with Butternut Squash & Potato Gratin
This is a guaranteed instant family favourite and a really easy way to make a one pot roast dinner with a difference.
This is great Autumn/Winter recipe to use up the fantastic produce from one of our ESSENTIAL FAMILY BUDGET BOXES which includes a delicious whole free range Cornish chicken and seasonal greens.
To make this recipe you will need:
1 Butternut Squash (use a mandolin or slice thinly with a knife to about 2mm thick)
- 4 large Cornish Potatoes, sliced the same size as above.
- 1 Cornish Onion, thinly sliced
- Cornish salted butter for greasing the pan and seasoning the chicken.
- 1 free range Cornish Chicken, giblets removed.
- 1 Mug (approx 200ml) of hot chicken stock.
- Grated cheese, I used a mixture of Parmesan and Davidstow cheddar, but use up whatever hard cheeses are leftover in your fridge.
FOR THE DRESSING
- 3 tablespoons olive oil.
- 3 teaspoons of Dijon mustard.
- The juice of 1 lemon (keep the squeezed lemon skins to put in the chicken cavity).
- Black Pepper and Cornish Seasalt.
- 3 garlic cloves diced.
- 1 tbsp dried thyme.
And here’s how to do it…
- Set your oven to 220⁰C.
- Start by prepping and slicing all of your ingredients.
- Mix all of the dressing ingredients together in a mug.
- Grease a deep oven proof pan with butter.
- Layer up the butternut squash, onion and potatoes, drizzling a couple of teaspoons of the dressing between each layer, until everything is completely used up.
- Prepare your stock in the same mug that had the dressing in, no need to rinse it, you want all that flavour.
- Pour the stock over the layered veg.
- Put the whole chicken on top of the veg, and rub it all over with the butter, salt and pepper.
- Place the lemon halves that you used for the juice into the cavity of the chicken.
- Wrap the whole thing tightly in foil so no steam can escape, and pop in the oven for 1 hour.
- Remove from the oven and take off the foil.
- Return it all to the oven, for a further 45 minutes or until the chicken is cooked and the juices run clear when you poke a knife in at the bone.
- Set the chicken aside, under foil and a clean tea towel, to keep it warm whilst it rests.
- Grate the cheese over the gratin, and drizzle with a little olive oil and a pinch of black pepper, and put back into the oven for 20 more minutes until golden.
- Serve the gratin with slices of the chicken and seasonal Cornish greens.
Cook your greens (I used chard) in a wok in a little butter or olive oil, with fresh ginger, garlic and lemon zest to really bring a zingy side to accompany the dish.