Jonny Valiant
Hands-On Time
15 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat oven to 450° F with the racks in the upper and lower positions.

Step 2

Toss the squash, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.

Step 3

Place the chicken on a separate rimmed baking sheet and season with ¼ teaspoon each salt and pepper.

Step 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.

Step 5

Roast the squash on the bottom rack (do not toss) until golden brown and tender, 8 to 10 minutes.

Step 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.

Step 7

Serve the chicken with the squash salad.

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