Michael Symon's Roasted Chicken with Squash "Spaghetti"

By joejudy

Ingredients

• 1 Whole Chicken (about 5 to 6 pounds)
• Salt (to taste)
• 2 tablespoons Coriander Seeds (toasted)
• 1 Orange (thinly sliced and seeded)
• 2 fresh Bay Leaves
• 1 small Onion (peeled)
• 3 Garlic cloves
• 1 small bunch fresh Thyme
• 2 tablespoons plus 1/4 cup Extra Virgin Olive Oil
• 1 Zucchini (julienned lengthwise on a mandolin)
• 1 Yellow Squash (julienned lengthwise on a mandolin)
• 1 ounce Pecorino Romano cheese (freshly shaved)
• 1 Lemon (juice only)
• 1 Orange (zest and juice)
• 1/3 cup fresh Dill (chopped)
• 2 tablespoons Hazelnuts (toasted and coarsely chopped

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 Whole Chicken (about 5 to 6 pounds)
Salt (to taste)

instructions Season the chicken inside and out with salt and refrigerate overnight. The next day, remove from the fridge and let the chicken come to room temperature.

step 2

ingredients 1 Orange (thinly sliced and seeded)
2 fresh Bay Leaves
1 small Onion (peeled)
3 Garlic cloves
1 small bunch fresh Thyme
2 tablespoons plus 1/4 cup Extra Virgin Olive Oil
2 tablespoons Coriander Seeds (toasted)

instructions Preheat the oven to 425 degrees F. Loosen the skin on each chicken breast, and wedge 1 to 2 orange slices and a bay leaf between. Put the onion, garlic, thyme, and remaining orange in the cavity of the chicken and around it in the roasting pan. Rub the entire chicken liberally with 2 tablespoons of olive oil and coriander seeds.

step 3

ingredients

instructions Put the chicken in an ovenproof sauté pan or in a roasting pan breast side up, slide it into the oven, and roast it until it reaches 160 degrees F or until the cavity juices run clear, about 45 minutes to an hour. Remove from the oven to rest while you make your “spaghetti”.

step 4

ingredients 1 Lemon (juice only)
1 Orange (zest and juice)
1/3 cup fresh Dill (chopped)

instructions Whisk together the lemon juice, orange zest and juice, 1/4 cup olive oil, chopped dill and a pinch of salt.

step 5

ingredients 1 Yellow Squash (julienned lengthwise on a mandolin)
1 Zucchini (julienned lengthwise on a mandolin)
2 tablespoons Hazelnuts (toasted and coarsely chopped)
1 ounce Pecorino Romano cheese (freshly shaved)

instructions Add the julienned squash to the vinaigrette and let sit for a few minutes, until the squash begins to wilt slightly and absorb some of the vinaigrette. Next add the toasted hazelnuts and pecorino.

step 6

ingredients

instructions To serve, quarter the chicken and serve a top or alongside the “spaghetti”.

Helpful Tips:
1. Season the chicken on top and in the cavity.
2. Placing the slices of orange under the skin keeps the chicken moist.

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