Name: Cast-Iron Roast Chicken With Winter Squash, Red Onions, and Pancetta
Yield: 4 servings
Ingredients: 1 (3 1/2–4-pound) whole chicken; Kosher salt; 2 tablespoons unsalted butter, melted; 2 red onions, cut into wedges through root end; 2 pound winter squash (such as delicata or acorn), cut into 1 1/2-inch-thick wedges or rounds; 1 1/2 ounces pancetta, chopped into 1/4-inch pieces; 3 tablespoons olive oil, divided; Freshly ground black pepper

Roast chicken on top of sliced red onions and acorn squash in castiron pan.

Photo by Marcus Nilsson

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

Recipe notes

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