Roasted Chicken with Butternut Squash and Marrow Food & Drink

September Farmers Market: Creamy Roast Chicken & Veg with Chilli


On the first Tuesday of every month we like to head down to Guildford High Street to marvel at all the delicious, locally produced foods and compile a recipe for you based on ingredients we have managed to buy- here’s our offering for the September Farmers Market. We try and support businesses by buying some tasty little treats and picking up fantastic fresh food to cook great meals for under £5 a person. Doing this shows that you don’t need to break the bank to eat healthy food that is locally grown, sourced, produced and manufactured.

With the change of seasons comes some delightful new ingredients to take advantage of and although we have been blessed with some fantastic weather this September, you cannot help but notice more of a chill in the air, especially in the evenings. So why not combine the light, delicate flavours of summer in creamy chicken with chilli, with some earthier, more warming flavours from the roasted veg that signify the coming of winter. Butternut squash and marrow have not been in season until now and dominate the market stalls, so it’s great to take advantage of the new flavours on offer.

Ingredients:
3 large free range chicken breasts
½ fresh red chilli
A handful of fresh oregano
One Butternut squash
One Marrow
Fresh new potatoes
Single Cream
A Glass of Wine (or ½ pint of chicken stock)
Grated Nutmeg
Rosemary
Seasoning
Olive Oil

Cooking time: 45 mins
Serves: 3 people

Chicken & Veg

Instructions:

  • Grab your marrow and butternut squash- deseed the veg and chop into small chunks, leaving the skin on. Place into an oven dish and coat with oil and sprinkle over some rosemary and seasoning, before putting the dish in the oven for about 40 minutes.
  • Finely chop up a red chilli and place the chicken breasts into another oven dish, sprinkling over the chilli, oregano and a pinch of nutmeg. Add the cup of wine or chicken stock and cream and place in the oven and leave for approximately 35 mins.
  • Fill a large pan of water and bring to the boil, adding the new potatoes. Leave to cook for approximately 25mins.
  • Check on the roasted veg and chicken about half way through and turn to make sure they all cook evenly.
  • Once the chicken and veg have roasted in the oven and the potatoes have fully cooked, plate up and add a little extra oregano and seasoning on top to taste. Enjoy!

James Martin

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