Lemon-Coriander Roasted Chicken With Leeks And Squash


  • 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


  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
  7. skillet. Carve chicken and serve with roasted vegetables. Garnish with cilantro leaves.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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