Description
This Roast Chicken with Warm Fregola Salad is a comforting and flavorful fall dish combining juicy butterflied roasted chicken with a vibrant warm salad of roasted butternut squash and toasted Sardinian fregola pasta. Tossed with fresh herbs and lemon zest, the salad offers bright, aromatic notes that complement the hearty roasted chicken and its quick jus.
Ingredients
Scale
Roast Chicken and Jus
- 1 recipe butterflied roasted chicken with quick jus
Warm Fregola Salad
- 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
Instructions
- Roast the Butternut Squash: Preheat your oven to 500°F (260°C). Place the diced butternut squash on a rimmed baking sheet and drizzle with enough extra-virgin olive oil to lightly coat the pieces. Season generously with kosher salt and freshly ground black pepper. Roast the squash in the oven alongside your chicken until it becomes tender, about 15 minutes. Once cooked, remove from the oven and set aside to cool slightly.
- Cook the Fregola: Bring a large pot of salted water to a boil. Add the fregola pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain the fregola well and transfer it immediately to a large mixing bowl to prevent sticking.
- Combine Salad Ingredients: Add the roasted butternut squash to the bowl with the fregola. Toss the mixture with 1/4 cup of extra-virgin olive oil, thinly sliced scallions, fresh mint leaves, minced parsley, and the lemon zest. Season with additional salt and pepper to taste. Keep the salad warm while preparing to serve.
- Serve: Plate the butterflied roasted chicken with its quick jus alongside generous portions of the warm fregola and butternut squash salad. Drizzle additional olive oil over the salad if desired for extra richness and flavor.
Notes
- Roast chicken and butternut squash are classic fall elements that pair beautifully together.
- Fregola is a toasted Sardinian pasta resembling pearl couscous, providing a nutty flavor and chewy texture that complements the roasted squash.
- Fresh herbs such as mint and parsley and a touch of lemon zest brighten the dish and balance the richness of the chicken and roast flavors.
- To butterfly the chicken, remove the backbone and flatten it for even roasting.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 110 mg
