Food Recipes Lemon-Coriander Roasted Chicken With Leeks And Squash 3.0 (2) 2 Reviews Keep this one-skillet meal on heavy rotation for hosting or to get dinner on the table any night of the week. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on November 18, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 15 mins Servings: 4 Jump to Nutrition Facts The secret to this comforting chicken dinner is a spiced and herby compound butter. The fancy term simply means softened butter that’s mixed with flavoring ingredients. It's an easy way to elevate any dish. This butter is spiked with fresh cilantro, ginger, lemon zest, and ground coriander to sneak seasoning under the chicken skin for a bright, lemony bird. A bed of acorn squash and leeks roast under the chicken, catching all of the flavorful drippings. A cast iron skillet is ideal for this recipe, as it retains heat incredibly well, but an oven-safe skillet will also do the job beautifully. Ingredients 1 leek (white and light green parts only) 2 acorn squash, halved lengthwise and seeded, cut into 8 wedges 1 tablespoon olive oil 1 teaspoon lemon zest 1 tablespoon fresh lemon juice (from 1 lemon) 1/4 cup (1/2 stick) unsalted butter, softened 3 tablespoons chopped fresh cilantro, plus leaves for garnish 2 teaspoons grated fresh ginger (from a 1-in. piece) 1/2 teaspoon ground coriander 1 3/4 teaspoons kosher salt, divided 3 1/2 - 4 lb whole chicken Directions Preheat oven to 400°F. Cut leek in half lengthwise. Slice each half into 3 (2-inch) pieces. Toss together squash, leek, oil, and lemon juice in a 12-inch cast-iron or oven-safe skillet. Spread in a single layer. Stir butter, cilantro, ginger, coriander, lemon zest, and 1 teaspoon salt in a small bowl until combined. Set aside 1 tablespoon butter mixture. Carefully loosen skin from chicken breast and thighs. Spread remaining 3 tablespoons butter mixture evenly under skin. Tie legs together with twine and lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on top of squash mixture in skillet. Sprinkle with 1/2 teaspoon salt. Roast, uncovered, stirring squash mixture halfway through, until a thermometer inserted in thickest part of chicken breast reads 160°F, 45 to 55 minutes. Transfer chicken to a cutting board and let rest for 10 minutes. Toss together squash mixture, skillet drippings, remaining 1/4 teaspoon salt, and reserved 1 tablespoon butter mixture in skillet. Carve chicken and serve with roasted vegetables. Garnish with cilantro leaves. Rate it Print Nutrition Facts (per serving) 1372 Calories 77g Fat 40g Carbs 127g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1372 % Daily Value * Total Fat 77g 99% Saturated Fat 25g 125% Cholesterol 430mg 143% Sodium 942mg 41% Total Carbohydrate 40g 15% Dietary Fiber 11g 39% Total Sugars 2g Protein 127g Vitamin C 30mg 152% Calcium 200mg 15% Iron 9mg 49% Potassium 2096mg 45% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.