Roast Chicken with Butternut Squash, Chimichurri and Goat Cheese

“This is an amazing pairing for the Chardonnay. The combination of flavors is great, but don’t skimp on the pomegranate, it makes the dish. The squash can be done without the chicken as a side dish. Feel free to change up the herbs in the chimichurri based on your personal preference. Cheers!”

Harry Wetzel – Head of Operations and Family Partner

Serves: 6

1 large or 2 medium butternut squash, peeled, seeded and cut into 1” chunks
1 Tbsp + 1/4 cup olive oil, divided
Salt and Pepper to taste
One whole chicken, approximately 4 lbs
4 cloves garlic, finely minced
1 Tbsp fresh marjoram, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1/4 tsp red pepper flakes
2 Tbsp red wine vinegar, divided
4 oz goat cheese
1/4 cup pomegranate seeds
1/3 cup sliced almonds, toasted briefly

Method of Preparation:
Preheat oven to 350˚ . Remove the neck and innards from the chicken*. Using kitchen shears, cut through the bones on either side of the backbone to remove*, then splay the chicken open.

In a large bowl, add squash, 1 Tbsp olive oil and salt and pepper to taste. Mix well, then transfer squash to a large baking dish; do not wash the bowl, you’ll need it for the chicken.

Add chicken to squash bowl and use the residual oil to coat chicken. Sprinkle liberally with salt and pepper on all sides, then transfer to baking dish with the squash, laying the chicken skin side up. Roast for 45 minutes.

While the chicken is cooking, in a smaller bowl add garlic, chopped herbs, red pepper flakes, 1 Tbsp of vinegar, 1/4 cup olive oil and salt and pepper to taste, mix well and set aside.

Once chicken has done its initial roast, remove from oven, flip chicken over, mix the squash, then return to the oven for another 15 minutes. Remove and flip chicken a final time and return to the oven for approximately 30 minutes, or until chicken’s internal temperature is 165˚ and juices run clear. Remove the baking dish from oven and transfer chicken to a cutting board to rest. Drain the liquid from the dish*, then turn the oven up to 400˚ .

Return the squash to the oven and roast 10 more minutes, then remove. Add 1 Tbsp of vinegar and mix well. Drizzle squash with herb mixture, crumble the goat cheese on top and sprinkle with pomegranate seeds and almonds. Separate chicken into pieces (thighs, drums, etc.) before serving.

*The neck, innards, backbone and removed juices can be discarded or used to make chicken broth another time.