TIP: If you don’t want the squash to cook in the chicken drippings, cook this recipe on a Ninja cooling rack set over the baking pan.
TIP: The chicken will continue to cook an additional 5 to 10 degrees after it comes out of the oven. It is important to not overcook, otherwise the chicken will be dry.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
1 (approx, 4 1/4 pound)
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
Utensils
Small Bowl
Step 1
In a large bowl, add the melted melted butter, maple syrup, and 1 bouillon cube. Whisk until combined, then add the squash and toss to coat.
Step 2
Arrange the squash on the Ninja™ Foodi™ NeverStick™ Premium 11” x 17” baking sheet.
Step 3
To prepare the chicken, remove the spine by using a pair of sharp kitchen shears or chef’s knife. Place the chicken skin-side up on the cutting board and using hands, flatten by applying pressure and pushing down on the breastbone. (When enough pressure is applied, you will hear a pop, and the chicken will be flattened). For best results, allow chicken to sit at room temperature for 30 minutes before roasting.
Step 4
Meanwhile, place oven rack in the upper-middle position and preheat to 450°F.
Step 5
Prepare the flavored butter by combining softened butter, 1 bouillon cube, parsley, lemon juice, garlic, lemon zest, salt, and pepper in a small bowl. Mash with a fork until smooth and evenly combined. Using hands or spoon, evenly spread the butter mixture under the chicken skin. Evenly coat skin with oil.
Step 6
In a small bowl, combine salt, baking powder, and pepper and stir to combine. Sprinkle over the chicken. Transfer to chicken to the baking sheet, directly over the squash.
Step 7
Place baking sheet in oven and bake for 45 minutes. Cooking is complete when the internal temperature of the chicken breasts near the bone reads 150°F and thigh joint reads 175°F on an instant-read thermometer. Transfer the chicken and squash to cutting board and gently cover with aluminum foil. Allow chicken to rest and come up to temperature for 10 to 15 minutes.
Step 8
Once chicken reaches food safe temperatures on instant read thermometer (165°F for breast meat), serve immediately.
In a large bowl, add the melted melted butter, maple syrup, and 1 bouillon cube. Whisk until combined, then add the squash and toss to coat.
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
1 (approx, 4 1/4 pound)
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
Step 2 of 8
Arrange the squash on the Ninja™ Foodi™ NeverStick™ Premium 11” x 17” baking sheet.
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
1 (approx, 4 1/4 pound)
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
Step 3 of 8
To prepare the chicken, remove the spine by using a pair of sharp kitchen shears or chef’s knife. Place the chicken skin-side up on the cutting board and using hands, flatten by applying pressure and pushing down on the breastbone. (When enough pressure is applied, you will hear a pop, and the chicken will be flattened). For best results, allow chicken to sit at room temperature for 30 minutes before roasting.
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
1 (approx, 4 1/4 pound)
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
Step 4 of 8
Meanwhile, place oven rack in the upper-middle position and preheat to 450°F.
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
1 (approx, 4 1/4 pound)
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
Step 5 of 8
Prepare the flavored butter by combining softened butter, 1 bouillon cube, parsley, lemon juice, garlic, lemon zest, salt, and pepper in a small bowl. Mash with a fork until smooth and evenly combined. Using hands or spoon, evenly spread the butter mixture under the chicken skin. Evenly coat skin with oil.
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
1 (approx, 4 1/4 pound)
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
Step 6 of 8
In a small bowl, combine salt, baking powder, and pepper and stir to combine. Sprinkle over the chicken. Transfer to chicken to the baking sheet, directly over the squash.
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
1 (approx, 4 1/4 pound)
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
Step 7 of 8
Place baking sheet in oven and bake for 45 minutes. Cooking is complete when the internal temperature of the chicken breasts near the bone reads 150°F and thigh joint reads 175°F on an instant-read thermometer. Transfer the chicken and squash to cutting board and gently cover with aluminum foil. Allow chicken to rest and come up to temperature for 10 to 15 minutes.
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
1 (approx, 4 1/4 pound)
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
Step 8 of 8
Once chicken reaches food safe temperatures on instant read thermometer (165°F for breast meat), serve immediately.
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
Ground black pepper, as desired
0kg
whole chicken
2 tablespoons
finely chopped parsley
1 tablespoon
lemon juice
2
garlic cloves peeled, minced
1/2 teaspoon
lemon zest
1-2 tablespoons avocado
avocado oil
Kosher salt, as desired
1 teaspoon
baking powder
2 tablespoons
unsalted butter, melted
4 tablespoons
unsalted butter, softened
2 tablespoons
maple syrup
2
vegetable bouillon cubes
2
medium delicata squash (approx. . 4 pounds total), cut into 1 1/2 – inch rounds)
