Roasted Spatchcocked Chicken and Squash
Ingredients
- unsalted butter, melted (2 tablespoons)
- unsalted butter, softened (4 tablespoons)
- maple syrup (2 tablespoons)
- vegetable bouillon cubes (2)
- medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 - inch rounds) (2)
- Ground black pepper, as desired
- whole chicken (1 (approx, 4 1/4 pound))
- finely chopped parsley (2 tablespoons)
- lemon juice (1 tablespoon)
- garlic cloves peeled, minced (2)
- lemon zest (1/2 teaspoon)
- avocado oil (1-2 tablespoons)
- Kosher salt, as desired
- baking powder (1 teaspoon)
- Small Bowl
Instructions
Step 1
1. In a large bowl, add the melted melted butter, maple syrup, and 1 bouillon cube. Whisk until combined, then add the squash and toss to coat.
Step 2
2. Arrange the squash on the Ninja™ Foodi™ NeverStick™ Premium 11"" x 17"" baking sheet.
Step 3
3. To prepare the chicken, remove the spine by using a pair of sharp kitchen shears or chef's knife. Place the chicken skin-side up on the cutting board and using hands, flatten by applying pressure and pushing down on the breastbone. (When enough pressure is applied, you will hear a pop, and the chicken will be flattened). For best results, allow chicken to sit at room temperature for 30 minutes before roasting.
Step 4
4. Meanwhile, place oven rack in the upper-middle position and preheat to 450 °F.
Step 5
5. Prepare the flavored butter by combining softened butter, 1 bouillon cube, parsley, lemon juice, garlic, lemon zest, salt, and pepper in a small bowl. Mash with a fork until smooth and evenly combined. Using hands or spoon, evenly spread the butter mixture under the chicken skin. Evenly coat skin with oil.
Step 6
6. In a small bowl, combine salt, baking powder, and pepper and stir to combine. Sprinkle over the chicken. Transfer to chicken to the baking sheet, directly over the squash.
Step 7
7. Place baking sheet in oven and bake for 45 minutes. Cooking is complete when the internal temperature of the chicken breasts near the bone reads 150 °F and thigh joint reads 175 °F on an instant-read thermometer. Transfer the chicken and squash to cutting board and gently cover with aluminum foil. Allow chicken to rest and come up to temperature for 10 to 15 minutes.
Step 8
8. Once chicken reaches food safe temperatures on instant read thermometer (165 °F for breast meat), serve immediately.