Dutch Lunch: Herbed Chicken Roast with Butternut Squash & Kale Salad

Allergens

Nuts (walnuts)

Ingredients

• 1 whole chicken (3
• 4 lbs)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tsp paprika
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp sage
• 1 butternut squash, peeled and cubed
• 4 cups kale, chopped
• 1 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/4 cup pumpkin seeds
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix salt, pepper, paprika, thyme, rosemary, and sage. Rub the mixture on the chicken.
3. In a large roasting pan, heat olive oil over medium high heat. Add the seasoned chicken and cook until browned on all sides.
4. Transfer the pan to the oven and roast for 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C).
5. While the chicken is cooking, prepare the butternut squash by peeling and cubing it. In a large bowl, toss with olive oil, salt, and pepper to taste. Spread on a baking sheet and roast in the oven for 20 minutes or until tender.
6. In another bowl, combine kale, dried cranberries, walnuts, and pumpkin seeds. Toss with olive oil, salt, and pepper to taste. Set aside.
7. Remove the chicken from the oven and let it rest for 10 minutes before slicing.
8. To serve, place a portion of roasted butternut squash on each plate, top with a slice of herbed chicken, and finish with a generous helping of the kale salad.

Chef’s Insight

This recipe showcases the perfect balance of flavors and textures, making it an ideal dish for any special occasion or family gathering.

Notes

Serve this dish with a crisp white wine or a pale ale for an enhanced dining experience.