Name: Roast Chicken with Warm Fregola Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 recipe butterflied roasted chicken with quick jus; 1 pound butternut squash, peeled, seeded, and cut into small dice; 1/4 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper, to taste; 1/2 pound (250g) fregola (about 1 1/4 cups); 3 tablespoons thinly sliced scallions (white and light green parts only); 2 tablespoons thinly sliced fresh mint leaves; 2 tablespoons minced fresh flat-leaf parsley leaves and tender stems; 1 1/2 teaspoons zest from 1/2 lemon

If you’re looking for a cozy dish that feels like a big warm hug—**Roast Chicken with Warm Fregola Salad Recipe** is exactly what you need. I absolutely love how the tender, juicy roasted chicken pairs with the nutty, slightly chewy fregola tossed with sweet roasted butternut squash and fresh herbs. It’s such a satisfying, colorful plate that feels both fancy and homey, perfect for weeknight dinners or when you want to impress without the fuss.

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Why You’ll Love This Recipe

Perfect Harmony of Flavors: Sweet roasted squash, hearty fregola, and juicy chicken come together beautifully with fresh herbs and lemon zest.
Simple Yet Elegant: Easy to prepare but looks like you spent hours — ideal for nourishing weeknights or casual entertaining.
Made Ahead Friendly: The fregola salad can be made ahead and gently warmed, saving you stress on serving day.
Nutritious and Balanced: Combining protein, veggies, and grains offers a satisfying meal that keeps everyone happy and full.

A white round plate on a white marbled surface holds a serving of cooked chicken with golden brown skin, showing two main pieces: a drumstick in front and a wing behind it. Next to the chicken is a heap of couscous mixed with small diced orange carrots and dark raisins, creating a colorful grain side. Above the chicken, caramel-colored gravy is being poured from a small white jug by a woman's hand onto the drumstick, adding a shiny texture. A fork and knife with yellow handles rest on the right side of the plate near a blue cloth. The lighting is soft and natural, highlighting the warm tones of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Roast Chicken with Warm Fregola Salad Recipe works together to build layers of flavor and texture. From the sweetness of the butternut squash to the herbal brightness, keeping your ingredients fresh really pays off here.

Butterflied Roasted Chicken: This cuts down on cooking time and helps the chicken cook evenly–I recommend buying it pre-butterflied if you can!
Butternut Squash: Choose a firm squash without bruises for the best roasting results; peeling and dicing beforehand makes it cook perfectly tender.
Extra-Virgin Olive Oil: Adds richness and helps everything caramelize beautifully; don’t skimp on this.
Kosher Salt & Fresh Pepper: Seasoning is so key here—season your veggies and salad just right.
Fregola: If you can’t find fregola, pearl couscous is a decent substitute, but the subtle toasty flavor of fregola really stands out.
Scallions: Use the white and light green parts for a mild onion flavor that brightens up the salad.
Fresh Mint Leaves: Adds a refreshing punch—always use fresh, not dried, for the best aroma.
Fresh Flat-Leaf Parsley: Gives a lovely herby earthiness that pairs well with mint and lemon.
Lemon Zest: A little goes a long way to lift the whole dish with subtle citrus brightness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Roast Chicken with Warm Fregola Salad Recipe depending on the season or what’s in my pantry — and you should totally feel free to make it your own too.

Use Different Squash: I once swapped butternut for delicata squash and it added a wonderful sweetness and texture variation—highly recommend trying it!
Herb Swap: Try fresh basil or cilantro if you want a different herbal note; just keep it fresh and add it off the heat to keep the flavor vibrant.
Make it Vegan: Serve the warm fregola salad as a main by tossing in some toasted nuts or crispy chickpeas and omitting the chicken—you won’t even miss the meat.
Spice It Up: A pinch of red pepper flakes or a drizzle of chili oil can add a subtle kick that wakes up the dish.

How to Make Roast Chicken with Warm Fregola Salad Recipe

Step 1: Get Your Chicken and Squash Roasting

Start by preheating your oven to a hot 500°F (260°C) to get a beautifully crisp skin on the chicken. While the oven’s warming, toss your diced butternut squash with olive oil, salt, and pepper. Spread it out on a rimmed baking sheet—this even roasting makes a big difference. Pop the squash in alongside your butterflied chicken so they roast together for about 15 minutes. The squash will come out tender, caramelized, and bursting with flavor. I learned early on that cooking the squash with the chicken saves cleanup and helps the flavors meld.

Step 2: Cook the Fregola Perfectly Al Dente

While the chicken and squash are roasting, bring a large pot of salted water to a boil and cook your fregola according to the package instructions—usually around 8 to 10 minutes. You want it al dente, meaning just tender but with a slight chew. Drain the fregola, then transfer it to a big mixing bowl. When I first tried fregola, I noticed overcooking made it mushy and less enjoyable, so mind the timing here!

Step 3: Toss Your Warm Fregola Salad

Add your roasted butternut squash straight into the warm fregola bowl to keep everything cozy. Drizzle with 1/4 cup of good-quality olive oil, then fold in sliced scallions, fresh mint, parsley, and lemon zest. Season with salt and freshly ground black pepper to taste. Toss everything gently—you want the flavors to combine but the squash pieces to stay intact. I discovered that adding the herbs and zest last keeps their freshness sharp and really brightens the dish.

Step 4: Serve with Juicy Roasted Chicken and Jus

Plate your roast chicken alongside a generous mound of warm fregola salad, and don’t forget to drizzle the chicken’s quick jus over the top for extra depth and moisture. If the fregola salad needs a little more richness, a touch more olive oil just before serving really makes it sing. Trust me, you’ll want seconds!

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Pro Tips for Making Roast Chicken with Warm Fregola Salad Recipe

Butterfly the Chicken: This technique helps the chicken cook evenly and quickly while giving crisp skin on top—definitely worth the extra step.
Roast Squash at High Heat: Keeps the edges caramelized and brings out natural sweetness, making the salad pop with flavor.
Warm the Salad Gently: Toss the fregola and squash while warm to meld the flavors but avoid overheating or the herbs will lose their brightness.
Don’t Overcook Fregola: Keep an eye on cooking time so the pasta stays nicely chewy but tender—this texture contrast is key.

How to Serve Roast Chicken with Warm Fregola Salad Recipe

A white plate on a white marbled surface holds a meal with two main parts. On the left side, there is a mound of small round pasta mixed with small orange carrot cubes and brown lentils, giving a mix of pale yellow, orange, and brown colors with a soft texture. On the right side, three pieces of cooked chicken with golden brown crispy skin are stacked, including a wing and drumstick placed close together. A woman's hand is pouring smooth brown gravy from a small white pitcher over the chicken. Next to the plate, a fork and a knife with a yellow handle rest on a blue cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of toasted pine nuts or slivered almonds on top for a little crunch—and a few extra mint leaves just before serving add a fresh pop of color and aroma. Sometimes, a light drizzle of good-quality extra-virgin olive oil right before plating makes the whole dish shine.

Side Dishes

This Roast Chicken with Warm Fregola Salad Recipe is pretty complete on its own, but if you want to add sides, a simple green salad with a lemon vinaigrette or some roasted garlic green beans pairs wonderfully. A crusty bread on the side to soak up the jus is always a hit in my house.

Creative Ways to Present

For special dinners, I’ve served the fregola salad in individual small bowls with the chicken sliced and fanned out next to it. A scattering of edible flowers or microgreens adds a gorgeous touch. It’s such a crowd-pleaser and looks stunning on the table!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The fregola salad tastes great slightly chilled or gently reheated. I find keeping the chicken and salad separate preserves their textures better when reheating.

Freezing

I don’t usually freeze the fregola salad because fresh herbs lose some of their vibrancy, but the roast chicken freezes beautifully if stored in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge.

Reheating

For the best texture, reheat chicken in a low oven (around 300°F) wrapped loosely in foil, then finish skin side up without foil to crisp it again. The fregola salad can be warmed gently in a pan or microwave—just add a splash of olive oil or water if it seems dry.

FAQs

Can I use other types of pasta instead of fregola?

Absolutely! While fregola has a unique toasted flavor and texture, pearl couscous or Israeli couscous are great substitutes that offer a similar bite and cook quickly.
How do I butterfly a chicken for roasting?

Butterflying means removing the backbone so the chicken lies flat and cooks evenly. You can ask your butcher to do this or follow a tutorial online — it’s easier than it sounds and gives great results.
Can I prepare the fregola salad in advance?

Yes! You can prepare the fregola salad up to a few hours ahead and keep it covered at room temperature or gently warmed before serving. Add fresh herbs and lemon zest just before serving to keep flavors bright.
What if I don’t have butternut squash?

Delicata squash, kabocha, or even sweet potatoes can work in place of butternut. Just cut into similar-sized dice for even roasting and sweetness.

Final Thoughts

This Roast Chicken with Warm Fregola Salad Recipe holds a special place in my cooking rotation because it delivers comforting flavors in a way that feels fresh and satisfying every time. It’s become a go-to for dinners when I want something fuss-free but still impressive. I’m excited for you to try it out and see how it can brighten your weeknight meals or wow your guests with minimal effort—trust me, your family will go crazy for this one!