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Roast Chicken with Cider & Cornish Clotted Cream Gravy
August 28, 2025
Serves
Prep Time
Cook Time
Total Time
Golden roast chicken, crisp-skinned and juicy, nestled on a bed or sweet root veg and baby corn, all brought together with a velvety cider and Trewithen Cornish clotted cream gravy. Rustic, simple, and perfect for slow autumn lunches with family.
Recipe by James Strawbridge.
Roast Chicken with Cider & Cornish Clotted Cream Gravy
Serves: 4-6 Prep Time: 20 mins Prep Time: 1 hr 15 mins Prep Time: 1 hr 35 minsMethod
Step 1
Preheat the oven to 190C (fan 170C). Parboil the parsnips and carrots for 5 minutes, then drain (reserving the water for later).
Step 2
Arrange the parboiled vegetables in a large roasting tray with a pinch of salt, chopped tarragon, and a drizzle of olive oil.
Step 3
Stuff the chicken cavity with half a garlic bulb, half a lemon, and a handful of thyme sprigs. Rub the outside with softened butter, season well with salt, pepper, and a pinch of thyme. For extra succulence, loosen the breast skin and slide a little butter underneath.
Step 4
Place the chicken on top of the vegetables, drizzle lightly with oil, and roast for 1 hour. Add the corn for the final 25 minutes.
Step 5
Once cooked, remove the chicken to rest.
Step 6
For the gravy place the roasting tray on the hob over medium heat. Sprinkle in the flour, stirring to coat the veg and juices. Gradually add the vegetable water and cider, whisking to a smooth consistency. Stir in the mustard, season to taste, then whisk through the clotted cream until velvety.
Step 7
Carve the chicken, spoon over the cider-clotted cream gravy, and serve with the roasted vegetables.
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Ingredients
- 1 large whole chicken (approx 1.6-1.8kg)
- 6-8 baby parsnips, trimmed
- 8-10 baby carrots, trimmed
- 100g Trewithen salted butter, softened
- 1 small corn on the cob, cut into chunks (or a handful of baby corn)
- 1/2 garlic bulb
- 1/2 lemon
- Handful of fresh thyme sprigs
- 1 tbsp fresh tarragon, chopped
- Olive oil, for drizzling
- Sea salt & black pepper
For the gravy:
- Vegetable water from parboiling parsnips
- 1-2 tbsp plain flour
- 1 glass dry cider
- 1 tsp wholegrain mustard
- 2 heaped tbsp Trewithen Cornish clotted cream
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