Roasted Chicken With Summer Squash, Radish, and Scallion Salad

chicken-squash-salad
Photo by Jonny Valiant
Roasted Chicken With Summer Squash, Radish, and Scallion Salad 3.8 12 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 383 calories
    • Fat 24 g
    • Sat Fat 5 g
    • Cholesterol 121 mg
    • Sodium 477 mg
    • Protein 35 g
    • Carbohydrate 6 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 43 mg

Heat oven to 450° F with the racks in the upper and lower positions.Toss the squash, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.Place the chicken on a separate rimmed baking sheet and season with ¼ teaspoon each salt and pepper.Roast the chicken on the top rack until an instant-read thermometer inserted in the thickest thigh (avoiding the bone) registers 165° F, 20 to 25 minutes.Roast the squash on the bottom rack (do not toss) until golden brown and tender, 8 to 10 minutes.Toss the squash, radishes, scallion, lemon zest and juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper in a medium bowl.Serve the chicken with the squash salad.

Ingredients

  1. Check 3 yellow squash or zucchini, cut into 2-inch pieces
  2. Check 3 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
  5. Check 4 radishes, cut into wedges
  6. Check 1 scallion, thinly sliced lengthwise
  7. Check 2 strips lemon zest, thinly sliced, plus 1 tablespoon lemon juice

Directions

  1. Heat oven to 450° F with the racks in the upper and lower positions.
  2. Toss the squash, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.
  3. Place the chicken on a separate rimmed baking sheet and season with ¼ teaspoon each salt and pepper.
  4. Roast the chicken on the top rack until an instant-read thermometer inserted in the thickest thigh (avoiding the bone) registers 165° F, 20 to 25 minutes.
  5. Roast the squash on the bottom rack (do not toss) until golden brown and tender, 8 to 10 minutes.
  6. Toss the squash, radishes, scallion, lemon zest and juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper in a medium bowl.
  7. Serve the chicken with the squash salad.