Roast Chicken with Butternut-Tahini Purée

Place racks in upper and lower thirds of oven; preheat to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Season squash with salt and pepper and place, cut side down, on sheet along with garlic cloves. Roast on bottom rack until squash is tender, 45–50 minutes. Let cool. When cool enough to handle, peel garlic and scrape flesh from squash. Mash garlic and squash together in a large bowl. Add tahini, cumin, paprika, and lemon juice; season with salt and pepper.

Meanwhile, heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season chicken all over with salt and pepper. Add to skillet, breast side down, and cook until browned, about 5 minutes. Turn chicken breast side up and transfer skillet to oven. Roast, basting a few times with pan juices, until meat at the thickest part of the thigh registers 165° on an instant-read thermometer, 45–50 minutes. Let rest 10 minutes before carving. Reserve 4 oz. chicken for tomorrow’s lunch.

Serve chicken with butternut-tahini purée and lemon wedges. Top purée with cilantro.