Roasted Chicken and Squash with Grapes
Serves 4
Ingredients
- ½ of a medium kabocha squash, seeded and cut into 2” chunks we want about 2 lbs. of cut squash*
- 5 shallots peeled and halved
- 1 cup seedless red grapes
- 6 sprigs fresh thyme
- Olive oil for drizzling
- Kosher salt and pepper to taste
- 1 large head of garlic top cut off to expose the cloves
- 3 Tbsp maple syrup
- 3 Tbsp olive oil
- 1 tsp black pepper
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne more to taste
- 1 (about 4 pounds) whole chicken spatchcocked**
- ¼ cup dry white wine or chicken stock
- 1 anchovy minced to a paste, optional
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh parsley
- 1 lemon zested and juiced
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 425 F.
- Add squash, shallots, grapes, and thyme to a large baking dish. Drizzle with olive oil to coat and season with salt and pepper to taste. Toss to combine.
- Nestle in garlic cut side down. Set aside.
- Combine maple syrup, 3 Tbsp olive oil, 1 tsp black pepper, coriander, paprika and cayenne in a small bowl.
- Rub maple mixture all over the chicken, then season generously with salt. Place chicken on top of the squash. Pour white wine around the chicken, over the squash.
- Bake for 45-60 minutes, until chicken is golden and the internal temperature of the breast reaches between 160-165 F, and the dark meat is at least 180 F. Check the chicken every now and then during the roasting process. If the skin is getting too brown for your liking, reduce the oven temp to 350 F for the remainder of the cooking. ***
- Let the chicken rest for at least 10 minutes.
- While the chicken rests, carefully squeeze the roasted garlic out of the peel into a small bowl. Add in anchovies and smash garlic to a paste.
- Add in dill, parsley, lemon zest, lemon juice and the ¼ cup extra virgin olive oil. Season with a touch of salt and pepper (careful with the salt the anchovies are quite salty). Stir to combine.
- Remove the thyme sprigs and serve chicken/vegetables with the roasted garlic herb sauce on the side. The pan juices are also delish! This dish is great as a stand-alone meal, or served with a leafy salad, crusty sourdough toast or steamed white rice.
Video
Notes
*You can use any squash you’d like! Also, feel free to peel the kabocha squash if you don’t like that texture.
**To spatchcock the chicken, use kitchen shears to cut down each side of the backbone to remove it. Flip the chicken over and press down on the breast to crack the breast bone and flatten the chicken. You can also ask your butcher to do this for you and some grocery stores sell them spatchcocked! 🙂
***I like the chicken skin deeply brown but just keep an eye on it and reduce the oven temperature if desired.
Tried this recipe?Let us know how it was!
Hi Hailee,
I made this for our Thanksgiving dinner tonight (yes, I’m too chicken to make Turkey :p)
I loved the flavours and the squash was super tasty.
Can I share the photos here?
Cheers,
Kasturi
Every recipe from Hailee that I try is a knock out! This is delicious, so easy and such perfect flavors. I used red kuri squash in place of kabocha, and made the little herby number without anchovy, as I forgot to pick that up. 10/10 will make again
This was so good and came out perfectly. I used butternut squash instead of the kabocha and also added carrots 🙂
she’s done it again!
Can I replace whole chicken with bone in skin on chicken thighs? Would cooking times be the same?
This recipe was AMAZING, so perfect for fall. Wouldn’t change a thing about it. Definitely making it again! Hailee, do you save the schmaltzy liquid when it’s done? If so , what would you recommend using it for?
I saved it and used it for a gravy! It was so delicious