Description
Lemon Herb Roast Chicken with Kale Salad and Roasted Squash is a vibrant, balanced dinner featuring citrus-marinated roasted chicken, caramelized squash, and a bold kale salad with roasted grape vinaigrette.
Ingredients
Scale
- For the Chicken Marinade
- 1 whole chicken (2½ to 3 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- For the Roasted Squash
- 1 acorn squash, seeded and cut into wedges
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the Roasted Grape Vinaigrette
- 1 cup red and green grapes
- 2 teaspoons olive oil
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ½ cup pitted green olives, halved
- 1 tablespoon capers, drained
- 1 tablespoon fresh parsley, finely chopped
- 1 clove garlic, finely grated
- ¼ teaspoon crushed red pepper flakes (optional)
- For the Kale Salad
- 1 bunch curly kale, stems removed and thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- Place the chicken breast-side down and remove the backbone. Flatten, pat dry, and rub with marinade made from olive oil, garlic, herbs, lemon zest, lemon juice, smoked paprika, salt, and pepper. Refrigerate at least 6 hours or overnight.
- Preheat oven to 400°F. Roast grapes with olive oil, apple cider vinegar, salt, and pepper for 12 to 15 minutes. Slice and mix with remaining vinaigrette ingredients.
- Increase oven to 425°F. Roast squash cut-side down on one sheet pan and chicken on another for about 45 minutes until chicken reaches 160°F.
- Broil chicken 3 to 5 minutes until skin is crisp and golden. Rest 5 minutes before carving.
- Massage kale with olive oil and salt until softened. Toss with roasted grape mixture and top with Parmesan if desired.
- Serve kale salad with roasted squash and sliced chicken.
Notes
- Prep Time: 6 hours
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken with salad and squash
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg