Active Time: 30 MIN
Total Time: 1 HR
- 6 King Cal Whole Squab
- 1 tsp. ground marjoram
- 1 tsp. Ground garlic powder
- 3 tbsp. Kosher salt
- 2 lb. Baby Yukon Gold potatoes
- 1 tbsp. olive oil
- 1 tsp. Ground thyme
- 1 bunch Radishes (stems off), washed and sliced thin
How to Make It
Preheat the oven to 375.
Toss baby potatoes with 1 Tbsp. olive oil, thyme, and salt. Spread in an even layer on a baking sheet. Roast for 30 – 35 min until tender.
Combine the marjoram, garlic powder, and salt in a mixing bowl and make sure they are thoroughly combined.
Rinse & pat the squab dry.
Lightly rub squab with olive oil and seasoning mix.
Place squab breast side up in a shallow ovenproof dish.
Roast squab in the oven uncovered for 20-30 minutes or until squab reaches 145 degrees. Remove from the oven and let rest for 5 min.
Serve warm with roasted potatoes and sliced radishes
Juicy roast squab and salty potatoes combine for a hearty satisfying meal.