Roast Chicken With Warm Fregola and Butternut Squash Salad

Credits :
Written by Matthew Boyd


  • 1 recipeButterflied Roasted Chicken With Quick Jus
  • 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
  • 1/2 pound (250 grams) fregola (about 1 1/4 cups; see note above)
  • 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


  •  Place diced squash on a rimmed baking sheet and drizzle with enough oil to lightly coat. Season with salt and pepper. Cook alongside the chicken in a 500°F oven until tender, about 15 minutes. Set aside.
  • In a large pot of salted boiling water, cook fregola until al dente, according to package timing. Drain, then transfer to a large mixing bowl.
  • Add squash to fregola. Toss with 1/4 cup olive oil, scallions, mint, parsley, and lemon zest. Season with salt and pepper. Keep warm . Serve squash and fregola salad with roasted chicken and jus; drizzle fregola with more oil as needed before serving.

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