Recipe Instructions:
Ingredients
1 leek (white and light green parts only)
2 acorn squash, halved lengthwise and seeded, cut into 8 wedges
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice (from 1 lemon)
1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons chopped fresh cilantro, plus leaves for garnish
2 teaspoons grated fresh ginger (from a 1-in. piece)
1/2 teaspoon ground coriander
1 3/4 teaspoons kosher salt, divided
3 1/2 - 4 lb whole chicken
Directions
Preheat oven to 400°F. Cut leek in half lengthwise. Slice each half into 3 (2-inch) pieces.
Toss together squash, leek, oil, and lemon juice in a 12-inch cast-iron or oven-safe skillet. Spread in a single layer.
Stir butter, cilantro, ginger, coriander, lemon zest, and 1 teaspoon salt in a small bowl until combined. Set aside 1 tablespoon butter mixture. Carefully loosen skin from chicken breast and thighs. Spread remaining 3 tablespoons butter mixture evenly under skin.
Tie legs together with twine and lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on top of squash mixture in skillet. Sprinkle with 1/2 teaspoon salt.
Roast, uncovered, stirring squash mixture halfway through, until a thermometer inserted in thickest part of chicken breast reads 160°F, 45 to 55 minutes.
Transfer chicken to a cutting board and let rest for 10 minutes. Toss together squash mixture, skillet drippings, remaining 1/4 teaspoon salt, and reserved 1 tablespoon butter mixture in skillet. Carve chicken and serve with roasted vegetables. Garnish with cilantro leaves.
