Sheet-Pan Chicken and Squash Salad

• servings: 4 servings

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

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.