Spatchcocked Chicken with Summer Squash & Pesto

This bird comes brined and butterflied, ready to lay out flat on a sheet pan. Why? So you can get a roast chicken dinner in nearly half the time, with all of the trimmings.

What You Get

Brined spatchcocked chicken (see note below)

Summer squash

Red onion

Arugula

Lemon

Pistachio pesto

What You’ll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 475°F. Line 2 sheet trays with foil and grease with olive oil.

Step 2

Remove the chicken from the packaging and pat dry. Open up the chicken and spread it out on one of the prepared pans, skin-side up.

Step 3

Cut the summer squash into bite-size pieces. Thickly slice the red onion. Pile the vegetables on the second pan, drizzle with 3 tablespoons olive oil, season with 1 teaspoon salt, and toss to coat.

Step 4

Transfer the pans to the oven and roast until the squash and onion are browned, about 20 minutes, and the chicken is golden and no longer pink at the center of the thickest part, 30 to 40 minutes. (You’ll need to pull the vegetables before the chicken, when they get tender.) Let the chicken rest for at least 5 minutes.

Step 5

While the chicken is resting, place the arugula in a bowl, drizzle with the juice of ½ lemon, sprinkle with salt, and toss to coat.

Step 6

Carve the roasted chicken into breast and leg pieces. Transfer the pieces to plates, with the roasted vegetables and arugula on the side. Drizzle everything generously with the pesto, grind with pepper, and serve warm.

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Contains: milk, eggs, tree nuts.