Lemon-Coriander Roasted Chicken With Leeks And Squash

Keep this one-skillet meal on heavy rotation for hosting or to get dinner on the table any night of the week.

Lemon-Coriander Roasted Chicken With Leeks And Squash
Prep Time:
20 mins
Total Time:
1 hrs 15 mins
Servings:
4

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

  1. Preheat oven to 400°F. Cut leek in half lengthwise. Slice each half into 3 (2-inch) pieces.

  2. Toss together squash, leek, oil, and lemon juice in a 12-inch cast-iron or oven-safe skillet. Spread in a single layer.

  3. 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.

  4. 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.

  5. Roast, uncovered, stirring squash mixture halfway through, until a thermometer inserted in thickest part of chicken breast reads 160°F, 45 to 55 minutes.

  6. 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.

Nutrition Facts (per serving)

1372 Calories
77g Fat
40g Carbs
127g Protein
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.

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