• 1 chicken, patted dry
  • Sea salt, as needed
  • 3 tablespoons ghee
  • ½ pound carrots, peeled and halved lengthwise
  • ½ delicata squash, seeded and cut into large 3” chunks
  • 1 tablespoon olive oil
  • 4 tablespoons white wine or apple cider vinegar
  • 2 tablespoon maple syrup or honey
  • 1 garlic clove, smashed
  • 2 chile peppers, thinly sliced (or pinch of crushed red pepper flakes)
  • 1 teaspoon finely chopped thyme, rosemary, or sage (optional)
  • Flaky salt, for finishing

Serves 1-2


  1. Preheat the oven to 450.
  2. Using shears, cut alongside the chicken’s spine, on both sides, to remove the backbone. Flip the bird over, and press the spot between the breasts firmly with the heels of your hands. Here’s a video.
  3. Place chicken on a large rimmed baking sheet, and season generously with salt. Rub with ghee, then set into the oven. Meanwhile, toss carrots and squash with olive oil, and season with salt. After the chicken has been roasting for 20 minutes, scatter the vegetables onto the sheetpan, making sure the cut surfaces are facing down. Roast for another 15-20 minutes, or until the chicken is cooked through, and both chicken and vegetables are golden brown.
  4. Bring vinegar, maple syrup, garlic, and chiles to a boil over medium-high heat. Reduce to a simmer and cook until reduced to a syrupy glaze. Remove from heat and fold in the chopped herbs, if using. Spoon agrodolce over the vegetables and serve with the chicken.