Roasted Chicken and Squash with Grapes

Name: Roasted Chicken and Squash with Grapes
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

10 steps

Serves 4

Updated at: Thu, 21 Nov 2024 09:53:42 GMT

Ingredients

0 servings

0.5kabocha squash

medium, seeded and cut into 2” chunks, we want about 2 lbs of cut squash

5shallots

peeled and halved

1 cupseedless red grapes

1 headgarlic

top cut off to expose the cloves

3 Tbspmaple syrup

3 Tbspolive oil

1 tspblack pepper

1 tspground coriander

½ tspsmoked paprika

¼ tspcayenne

more to taste

1whole chicken

spatchcocked

¼ cupdry white wine

or chicken stock

1anchovy

minced to a paste, optional

¼ cupfresh dill

finely chopped

¼ cupfresh parsley

finely chopped

1lemon

zested and juiced

¼ cupextra virgin olive oil

Instructions

Step 1

Preheat oven to 425 F.

Step 2

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.

Step 3

Nestle in garlic cut side down. Set aside.

Step 4

Combine maple syrup, 3 Tbsp olive oil, 1 tsp black pepper, coriander, paprika and cayenne in a small bowl.

Step 5

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.

Step 6

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. ***

Step 7

Let the chicken rest for at least 10 minutes.

Step 8

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.

Step 9

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.

Step 10

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.

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