Description
This Roast Chicken with Warm Fregola Salad combines succulent butterflied roasted chicken with a vibrant, herb-infused fregola salad featuring tender roasted butternut squash. The fregola pasta, a Sardinian toasted pasta resembling pearl couscous, is tossed with fresh scallions, mint, parsley, and lemon zest, creating a bright and flavorful accompaniment that perfectly complements the juicy chicken and savory jus.
Ingredients
Scale
Roast Chicken & Jus
- 1 recipe butterflied roasted chicken with quick jus
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 coat lightly. Season with kosher salt and freshly ground black pepper. Roast the squash in the oven alongside the chicken until tender, about 15 minutes. Once cooked, set aside to keep warm.
- Cook the Fregola: Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the fregola and transfer it to a large mixing bowl while still warm.
- Toss the Salad: Add the roasted butternut squash to the warm fregola. Toss gently with 1/4 cup extra-virgin olive oil, sliced scallions, fresh mint, parsley, and lemon zest. Season lightly with salt and pepper to taste. Keep the salad warm for serving.
- Serve: Arrange portions of the butterflied roasted chicken on plates alongside generous servings of the warm fregola and squash salad. Drizzle with quick jus and additional olive oil over the salad if desired. Serve immediately for the best flavor and texture.
Notes
- Roast chicken and butternut squash are two classic fall dishes that pair beautifully with this warm fregola salad.
- Fregola is a toasted Sardinian pasta that looks like pearl couscous and adds a delightful nutty flavor and chewy texture.
- Fresh herbs such as mint, parsley, and scallions, along with lemon zest, brighten the dish and add freshness.
- Use extra-virgin olive oil generously for authentic flavor and to keep the salad moist and luscious.
- If desired, reserve some roasting juices from the chicken to enhance the quick jus for deeper flavor.
Nutrition
- Serving Size: 1 serving (including chicken, fregola salad, and squash)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 95 mg
