Easy Roasted Whole Chicken with Kale Salad
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Easy Roasted Whole Chicken and Kale Salad is a simple yet satisfying meal that’s perfect for a cozy weeknight dinner or a healthy weekend feast. The roasted chicken comes out juicy and flavorful, seasoned with a perfect balance of herbs and spices, while the kale salad offers a crunchy contrast with the sweetness of roasted butternut squash, dried cherries, and a tangy honey mustard dressing. This dish combines fall flavors like the sweetness of squash and the freshness of kale in a light, yet hearty way. It’s easy to make, with just a bit of prep and minimal cooking time, making it a perfect weeknight option. Whether you’re feeding a family or making a meal for yourself, this recipe is sure to satisfy your cravings for something comforting and healthy.
Why You’ll Love Roasted Whole Chicken with Kale Salad
- Simple to Make: With minimal prep and an easy roasting process, this dish comes together effortlessly, making it perfect for a busy weeknight.
- Packed with Flavor: The roasted chicken is juicy and full of flavor, while the honey mustard dressing adds a tangy sweetness that ties everything together.
- Fresh and Healthy: The kale salad with butternut squash, dried cherries, and pepitas is not only vibrant and fresh but also packed with nutrients and fiber.
- Perfect for Fall: The combination of warm roasted chicken, butternut squash, and earthy kale makes this a comforting dish that’s perfect for fall flavors.
- Family-Friendly: This recipe is easy to scale up, making it great for feeding a family or a group of friends with a delicious, balanced meal.
Ingredients Needed To Make Roasted Whole Chicken with Kale Salad
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Whole chicken
- Kosher salt
- Pepper
- Parsley
- Garlic powder
- Olive oil
- Butternut squash
- Kale
- Dried cherries
- Pepitas
- Pear
- Honey
- Yellow mustard
- Dijon mustard
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Roasted Whole Chicken with Kale Salad
- Preheat the oven and let the chicken come to room temperature.
- Mix the seasoning ingredients for the chicken in a bowl and brush it with olive oil.
- Season the chicken and place it in the oven to roast.
- Add the butternut squash to a separate baking dish, season, and roast it alongside the chicken.
- Roast the chicken until it’s cooked through and let it rest.
- While the chicken rests, prepare the kale salad by mixing the ingredients together.
- Make the honey mustard dressing by combining the ingredients.
- Carve the chicken and plate it with the salad. Drizzle the dressing over both and enjoy!
Commonly Asked Questions
Can I use a different type of squash instead of butternut squash?
Yes, you can substitute butternut squash with other winter squash varieties, like acorn squash or even sweet potatoes. Just be aware that different squashes might cook a little differently, so keep an eye on them while roasting.
How do I know when the chicken is fully cooked?
The easiest way to check if your chicken is done is to use a meat thermometer. The internal temperature should reach around 165°F in the thickest part of the breast. If you don’t have a thermometer, the chicken should be golden brown on the outside and the juices should run clear when pierced.
Can I prepare the chicken and salad ahead of time?
You can definitely prep the chicken ahead by seasoning it and letting it marinate in the fridge for a few hours. The salad can also be prepped ahead, but it’s best to add the dressing just before serving to keep the kale from wilting.
How should I store leftovers?
Store leftover chicken and salad separately in airtight containers in the fridge. The chicken will stay fresh for up to three days, while the salad should be eaten within a day or two for the best texture. You can reheat the chicken in the oven or microwave, but avoid reheating the salad to keep it fresh.
Can I make the honey mustard dressing ahead of time?
Yes, the honey mustard dressing can be made ahead of time and stored in the fridge for up to a week. Just give it a good stir before using it, as it may thicken or separate while stored.
Can I use pre-cooked chicken instead of roasting it myself?
Absolutely! You can substitute roasted chicken with store-bought rotisserie chicken for a quicker option. Just shred the chicken and add it to your salad when you’re ready to serve.
How can I make the salad more filling?
To make the salad more filling, you can add some cooked quinoa, chickpeas, or a sprinkle of cheese like feta or goat cheese. Adding some nuts or seeds would also give it more crunch and texture.
Easy Roasted Whole Chicken and Kale Salad
Equipment
- 2 baking dishes
Ingredients
Roast Chicken
- 4-5 lbs whole chicken
- 2 tsp kosher salt
- 1 tsp pepper
- 2 tsp parsley
- ¼ tsp garlic powder
- 3 tbsp olive oil, divided
Kale Salad
- 3 cups butternut squash, 1" cube
- 5 cups kale, stemmed and chopped
- ¼ cup dried cherries can substitute eith dried cranberries
- ⅛ cup pepitas
- 1 pear, sliced
Honey Mustard Dressing
- 2 tbsp honey
- 2 tsp yellow mustard
- 1 tbsp Dijon mustard
Instructions
- Preheat oven to 425 degrees. Allow chicken to sit out and come to room temperature.
- Mix together the seasonings for the chicken.
- Brush the chicken with 1 1/2 tbsp olive oil. Evenly sprinkle the seasonings over the chicken.
- Place the chicken in a baking dish. Allow it to roast for 20 minutes. in the middle rack in the middle of the oven.
- Add the butternut squash to another baking dish. Drizzle the remaining 1 1/2 tbsp of olive oil over it. Season with salt and pepper.
- Let the squash roast along with the chicken for 20-25 minutes or until fork tender.
- Allow the chicken to roast until the thickest part of the chicken breast is 165 degrees. Remove from the oven and let rest.
- Mix together all of the ingredients for your salad.
- Miz together the ingredients for the honey-mustard.
- Carve the chicken.
- Plate the chicken and salad. Drizzle the honey mustard over both. Enjoy!
Notes
Top Tip for Easy Roasted Whole Chicken with Kale Salad
Is there anything better than slicing into a juicy perfectly cooked chicken? There are three simple steps to perfectly cooked roasted chicken every time. Always allow your chicken to sit out and come to room temperature before placing it in the oven. Cook your chicken to 160-165 degrees. Using an instant read thermometer will make this easy. Finally, let your chicken rest before carving it. This allows all of the juices to redistribute into the meat instead of winding up all over your cutting board.This Easy Roasted Whole Chicken and Kale Salad is a go-to meal for me when I want something comforting yet light. The roasted chicken pairs perfectly with the tangy honey mustard dressing and the sweetness of the butternut squash. It’s quick to prepare and makes a great meal for any night of the week. Plus, the leftovers are just as delicious the next day!