Easy Roasted Whole Chicken and Kale Salad
A sweet and crunchy kale salad is combined with tangy honey mustard and comforting roasted chicken.
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Servings: 4
Equipment
- 2 baking dishes
Ingredients
Roast Chicken
- 4-5 lbs whole chicken
- 2 tsp kosher salt
- 1 tsp pepper
- 2 tsp parsley
- 1/4 tsp garlic powder
- 3 tbsp olive oil, divided
Kale Salad
- 3 cups butternut squash, 1" cube
- 5 cups kale, stemmed and chopped
- 1/4 cup dried cherries can substitute eith dried cranberries
- 1/8 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!
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