Sheet-Pan Chicken and Squash Salad
Dinner, Salad
Ingredients
4 garlic cloves, divided
Zest and juice of 1 small lemon
4 Tbsp. plus ⅓ cup extra-virgin olive oil, divided
3½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided
Freshly ground black pepper
6 skin-on, bone-in chicken thighs
1 medium delicata squash
6 oz. Halloumi cheese, cut into 1” cubes
2 tsp. ground cumin
4 shallots, thinly sliced
1 Tbsp. Dijon mustard
1 Tbsp. pure maple syrup
1 bunch kale, ribs and stems removed, leaves chopped
Description
Looks like some kind of a kale salad.
Directions
Place a rack in upper third of oven; preheat to 425°. Finely grate half of garlic into a large bowl. Mix in lemon zest, 3 Tbsp. oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season with pepper. Pat chicken dry and place in bowl, turning and rubbing to evenly coat.
Cut squash in half lengthwise; scoop out seeds and discard. Slice crosswise 1” thick. Place squash and Halloumi on one half of a large rimmed baking sheet. Drizzle 1 Tbsp. oil over, finely grate remaining garlic on top, and sprinkle cumin and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt evenly over. Season with pepper and toss to combine. Arrange into an even layer, keeping to the same side.
Place shallot slices in 6 piles on other half of baking sheet; top each pile with a chicken thigh, skin side up. Roast until chicken is cooked through and squash is fork-tender, 33–36 minutes.
Heat broiler. Broil vegetables and chicken until skin is golden brown and crisp, about 2 minutes.
Meanwhile, whisk lemon juice, mustard, syrup, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a clean large bowl; season with pepper. Gradually stream in remaining ⅓ cup oil, whisking until emulsified. Add kale; massage dressing into greens.
Transfer chicken to a cutting board; thinly slice, discarding bones. Transfer to bowl with salad; add squash, Halloumi, and shallots and toss. Season with pepper.