One Pot Cornish Chicken with Potato and Butternut Squash Gratin


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:


  • 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.



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