Spatchcocked chicken with maple-glazed squash

Chicken second courses

This simple sheet-pan recipe draws its inspiration from my time living and working in the southwest of France, where roast chicken is a staple. To enhance the flavors, I used an herby compound butter under the chicken's skin, roasted delicata squash (you can use any squash in season) in a maple glaze, and used the chicken's backbone to make a savory pan sauce. It not only makes a great Sunday supper, but is also an impressive dinner party dish you can prepare ahead of time.