Roasted Whole Squab

With Yukon Potatoes & Radishes

Juicy roast squab and buttery potatoes make this a tasty, hearty dish for a dinner with friends and family.

Active Time: 30 MIN
Total Time: 1 HR 
Serves: 6



  • 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

Step 1 

Preheat the oven to 375.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve warm with roasted potatoes and sliced radishes

Juicy roast squab and salty potatoes combine for a hearty satisfying meal.

Ready to try squab for yourself?