The Most Beautiful (and the Easiest!) Roasted Chicken and Fall Vegetables

Today, we're roasting a whole chicken alongside a chopped acorn squash. We'll also be making a sharp radicchio and parsley salad, which acts as a great flavor contrast. Did we mention that this meal is also a gorgeous way to display the fall's beautiful color palette? Give it a try -- we know you'll add this family-friendly dinner into your weeknight rotation. Roasted Chicken with Squash and Radicchio

Roasted Chicken with Squash and Radicchio

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

1 large acorn squash, halved, seeded, and cut into 1/2-inch slices
6 tablespoons olive oil, divided
1 whole chicken (3 1/2 to 4 pound)
Salt and pepper
1 head radicchio, cored and torn into bite-size pieces
2 tablespoons red wine vinegar
2 teaspoons grainy mustard
1/2 cup fresh parsley leaves

Related: 15 New Ideas for a Healthy, Delicious Breakfast

1. Preheat oven to 450 degrees with rack in upper third. On a rimmed baking sheet, toss squash with 1 tablespoon oil. Rub 1 tablespoon olive oil on chicken. Tie legs together and tuck wing tips beneath body and add to sheet. Season squash and chicken with salt and pepper. Roast until chicken is cooked through, 40 to 50 minutes. Transfer chicken to a cutting board and let rest 10 minutes.

2. Meanwhile, whisk together red wine vinegar, mustard, and remaining 4 tablespoons olive oil. Season with salt and pepper. Arrange radicchio and squash on a platter, drizzle with dressing, and sprinkle with parsley. Serve salad with chicken.


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