This sheet-pan chicken recipe is inspired by chef Palak Patel's time living in the southwest of France. She rubs an herbed compound butter under the chicken's skin, roasts delicata squash in a maple glaze, and uses the chicken's backbone to make a savory pan sauce. SUBSCRIBE TO FOOD52 ►► [ Ссылка ]

Serves: 4 to 6
Prep time: 45 min
Cook time: 45 min

INGREDIENTS
For the glazed squash and chicken:
2 medium delicata squash (about 4 pounds)
6 tablespoons unsalted butter, divided (2 tablespoons melted, 4 tablespoons softened)
2 tablespoons maple syrup
2 BOU Vegetable cubes, divided
1 teaspoon plus 1/2 teaspoon freshly ground black pepper, divided (plus more to taste)
1 (4 1/4-pound) whole chicken
2 tablespoons finely chopped parsley
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon lemon zest
1-2 tablespoons neutral-flavored oil, such as canola or vegetable
1 tablespoon plus 1 teaspon kosher salt, divided (plus more to taste)
1 teaspoon baking powder

For the sauce:
1 tablespoon neutral-flavored oil, such as canola or vegetable
1 BOU Vegetable cube
4 tablespoons unsalted butter, cut into cubes
1 tablespoon lemon juice

FULL RECIPE ►► [ Ссылка ]

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