Cast-iron roast chicken with winter squash and pancetta

Ingredients for Cast-iron roast chicken with winter squash, red onions, and pancetta

• 1.5–1.8 kg whole chicken

• kosher salt

• 30 ml unsalted butter, melted

• 2 red onions, cut into wedges through root end

• 900 g winter squash (such as delicata or acorn), cut into 4 cm thick wedges or rounds

• 40 g pancetta, chopped into 0.5 cm pieces

• 45 ml olive oil, divided

• freshly ground black pepper

How to make Cast-iron roast chicken with winter squash, red onions, and pancetta

1. Pat the chicken dry with paper towels and season generously with salt, both inside and out (use 1 tsp Diamond Crystal or ½ tsp Morton kosher salt per 450 g). Tie the legs together with kitchen twine. Allow the chicken to sit for 1 hour to let the salt penetrate, or chill uncovered for up to 1 day in advance.

2. Place a rack in the upper third of the oven and set a 30 cm cast-iron frying pan or 3-litre enameled cast-iron baking dish on the rack. Preheat the oven to 220°C (fan oven: 200°C).

3. Meanwhile, toss the onions, squash, pancetta, and 2 tbsp oil in a large bowl until well coated; season with salt and pepper.

4. Once the oven reaches temperature, pat the chicken dry again with paper towels and lightly coat it with half of the remaining oil. Sprinkle with a dry rub, if using. Drizzle the remaining oil into the hot frying pan to prevent sticking and tearing of the skin.

5. Place the chicken in the centre of the frying pan and arrange the squash mixture around it. Roast for 50–60 minutes, or until the vegetables are golden brown and tender, and an instant-read thermometer inserted into the thickest part of the breasts registers 68°C (the temperature will rise to 74°C as the chicken rests).

6. Let the chicken rest in the frying pan for at least 20 minutes and up to 45 minutes.

7. Transfer the chicken to a cutting board and carve. Serve with the roasted vegetables.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.