So, you want to impress your dinner guests with something that sounds fancy but isn’t too complicated? Welcome to my world. Let’s roast a chicken and toss some squash into the mix because why not? This recipe will make you look like a culinary genius without actually needing to be one. You’re welcome.
Ingredients
For the Chicken
- 1 whole chicken (3½–4 lbs.)
- 2 tsp. kosher salt
- 3 Tbsp. unsalted butter, room temperature
- 1 Tbsp. white miso
For the Squash Panzanella
- 2 small acorn squash (about 3 lbs. total)
- 2 Tbsp. finely chopped sage
- 1 Tbsp. finely chopped rosemary
- 6 Tbsp. unsalted butter, melted
- ¼ tsp. ground allspice
- Pinch of crushed red pepper flakes
- ¾ tsp. kosher salt
- Freshly ground black pepper
- ⅓ loaf sturdy white bread, torn into 1″ pieces (about 2½ cups)
- 2 medium apples (such as Gala or Pink Lady; about 14 oz. total), cored, cut into 1″ pieces
- 2 Tbsp. extra-virgin olive oil
- ½ small red onion, thinly sliced
- 3 Tbsp. apple cider vinegar
For the Gravy
- ¼ cup all-purpose flour
- 3 Tbsp. unsalted butter, room temperature
- ¼ cup dry white wine
- 2 cups unsalted chicken broth
- 2 tsp. white miso
- Kosher salt and freshly ground pepper, to taste
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels. Season all over with 2 tsp. salt and tie the legs together with kitchen twine.
- Let sit at room temperature for 1 hour.
- Mix the miso with 3 Tbsp. room-temperature butter until smooth.
- Pat the chicken dry again and rub it all over with the miso butter.
Prepare the Squash Panzanella
- Halve the squash, scoop out the seeds, and peel the skin. Slice each half into ½”-thick wedges and place on a rimmed baking sheet.
- In a large bowl, mix the sage, rosemary, and 6 Tbsp. melted butter. Use half of this herb butter to coat the squash.
- Sprinkle the squash with allspice, red pepper flakes, ½ tsp. salt, and black pepper.
- Add the torn bread, apples, olive oil, and ¼ tsp. salt to the remaining herb butter in the bowl. Toss and set aside.
- Toss the onion slices with vinegar and a pinch of salt in a small bowl. Set aside to pickle.
Roasting and Assembly
- Preheat oven to 425°F with racks in the middle and lower third.
- Place the chicken in a cast-iron skillet and roast on the middle rack for 50–60 minutes, until the internal temperature reaches 155°F.
- After 25 minutes, remove the squash from the oven and scatter the reserved bread mixture on top. Return to the oven for about 15 more minutes until the bread is golden and the apples are tender.
- Remove the squash panzanella from the oven, drain the pickled onions, and toss them in.
- Let the chicken rest while preparing the gravy.
Make the Gravy
- Mash the flour and butter together in a small bowl.
- Set the reserved skillet with chicken drippings over medium heat. Add wine and cook, stirring often, until reduced by half.
- Add the butter-flour mixture and stir until it forms a smooth paste.
- Add the broth and any reserved drippings, stirring constantly until thickened, about a few minutes.
- Remove from heat, stir in the miso, and season to taste.
Serve
Serve the chicken with the gravy and squash panzanella on the side. Enjoy your culinary masterpiece!
Note: The internal temperature of the chicken will climb to 165°F while resting.
