Pan Roasted Giannone Chicken Recipe

Marinate the Chicken

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Rub this mixture all over the Giannone chicken, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare the Kabocha Squash

Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, scoop out the seeds, and slice into wedges. Drizzle with olive oil, season with salt and pepper, and place on a baking sheet.

Prepare the Cipollini Onions

Peel the cipollini onions and toss them in olive oil, salt, and pepper. Place them on the baking sheet with the squash.

Roast the Chicken and Vegetables

Place the marinated chicken on the same baking sheet as the squash and onions. Roast in the preheated oven for about 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) and the squash is fork-tender.

Cook the Fregola Sarda

While the chicken is roasting, bring a pot of salted water to a boil. Add fregola sarda and cook according to package instructions, usually about 10-12 minutes. Drain and set aside.

Sauté the Baby Kale

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the baby kale and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.

Make the Marbella Jus

In a saucepan, combine chicken stock, red wine, honey, dried apricots, and capers. Simmer over medium heat until reduced by half, about 15-20 minutes. Strain and keep warm.

Serve the Dish

On a large plate, place a serving of fregola sarda, top with sautéed baby kale, and slice the roasted chicken. Arrange the kabocha squash and cipollini onions around the chicken, and drizzle with Marbella jus.