Ingredients
For the Kale and California Grape Vinaigrette:
- 1 cup red and green Grapes from California
- 3 tablespoons, plus 2 teaspoons extra-virgin olive oil
- 2 tablespoons champagne vinegar (substitute apple cider vinegar)
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly-cracked black pepper, plus more to taste
- ½ cup pitted Castelvetrano olives, halved
- 1 tablespoon capers packed in brine, drained
- 1 tablespoon finely chopped fresh parsley
- 1 clove garlic, finely grated
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 bunch curly kale, stems removed and leaves thinly sliced
- ¼ cup freshly-grated Parmigiano Reggiano cheese (optional)
For the Lemon Herb Roast Chicken:
- 1 whole chicken, 2.5 to 3 pounds
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly-cracked black pepper, plus more as needed
- 1 acorn squash, seeded and cut into wedges (substitute sweet potato)
Instructions
- Prepare the Herb Mixture: In a small bowl, combine the olive oil, finely chopped garlic, parsley, rosemary, thyme, lemon zest, lemon juice, smoked paprika, kosher salt, and black pepper. Mix well to create a flavorful herb paste.
- Season the Chicken: Pat the whole chicken dry with paper towels. Rub the prepared herb mixture all over the chicken, including underneath the skin and inside the cavity, to ensure maximum flavor penetration.
- Prepare the Acorn Squash: Seed the acorn squash and cut into wedges. Arrange the wedges around the chicken in the roasting pan. Drizzle with additional olive oil and season with salt and pepper as desired.
- Roast the Chicken: Preheat the oven to 425°F (220°C). Place the chicken breast side up on a roasting pan or baking sheet. Roast in the preheated oven for 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden and crisp. Halfway through roasting, baste the chicken with its juices to keep it moist.
- Make the California Grape Vinaigrette: In a blender or food processor, combine red and green grapes, 3 tablespoons of olive oil, champagne vinegar, kosher salt, black pepper, Castelvetrano olives, capers, parsley, garlic, and red pepper flakes (if using). Blend until smooth, adjusting seasoning if necessary.
- Prepare the Kale Salad: Remove stems from curly kale and thinly slice the leaves. Place the kale in a large bowl and drizzle with 2 teaspoons of olive oil and a pinch of salt. Massage the kale with your hands until it softens and becomes slightly tender.
- Toss the Salad: Combine the massaged kale with the California Grape Vinaigrette and toss thoroughly to coat each leaf. If desired, sprinkle freshly-grated Parmigiano Reggiano cheese over the salad for added flavor and texture.
- Serve: Once the chicken is roasted and rests for 10 minutes, carve it into portions and serve alongside the roasted acorn squash wedges and the kale salad dressed with the California Grape Vinaigrette.
Notes
- You can substitute acorn squash with sweet potatoes if preferred.
- If champagne vinegar is unavailable, apple cider vinegar is a suitable alternative in the vinaigrette.
- The Parmigiano Reggiano cheese in the salad is optional and can be omitted for a dairy-free version.
- Use freshly-grated lemon zest and fresh herbs for the best flavor in the herb rub.
- Make sure to let the chicken rest after roasting to retain its juices before carving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Roasting
- Method: Roasting
- Cuisine: American
