Roasted Chicken with Caramelized Butternut Squash

Serving size:
 4 Servings


    • 1⁄2 t
    • salt
    • 1⁄2 t
    • cardamom
    • 1 t
    • cumin
    • 1⁄2 t
    • coriander
    • 1 T
    • lemon juice
    • 1
    • chicken (whole, 3-4 pounds, rinsed and patted dry)
    • 2 T
    • butter (cubed)
    • 2 lb
    • butternut squash (peeled, seeded, cubed)
    • 1 T
    • olive oil
    • black pepper
    • 1 c
    • white wine
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


Roasting squash alongside chicken this way turns it meltingly tender, with a crisp coating, almost candy-like.

Adapted from


Combine the salt, cardamom, cumin, coriander, and lemon juice in a small bowl to form a paste. Rub this mixture all over the chicken, and let sit for 1 hour. You could also do this step in the morning and refrigerate it until the evening when you’re ready to cook.

Preheat the oven to 425˚F.

Place the chicken in a large roasting pan, and place butter underneath the skin. In a large bowl, toss the squash in olive oil and a sprinkle of salt and pepper. Arrange the squash around the chicken in the roasting pan. Roast for 30 minutes, then pour the wine over the chicken. Return to the oven and continue cooking until ready (the internal temperature of the chicken thigh should be170˚F). Remove the pan from the oven. With tongs, lift the chicken out of the pan, and tilt it so that the juices pour over the squash. Transfer the chicken to a cutting board.

Toss the squash with the accumulated juices in the roasting pan, scraping up any browned bits.

Carve the chicken and serve with the squash and pan juices.


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