Name: Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta
Yield: 4 servings
Ingredients: 1 3½–4-pound whole chicken; Kosher salt; 2 tablespoons unsalted butter, melted; 2 red onions, cut into wedges through root end; 2 pound winter squash (such as delicata), cut into 1½-inch-thick wedges or rounds; 1½ ounces pancetta, chopped into ¼-inch pieces; 3 tablespoons olive oil, divided; Freshly ground black pepper

Marcus Nilsson

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

Recipe notes