Kombu Roast Chicken with Kabocha Squash and Daikon

Ingredients

• 1 (2-pound) kabocha or acorn squash, cut into 8 wedges, each wedge halved crosswise
• 1 (1-pound) daikon, cut into 1-inch-thick rounds
• 2 tablespoons olive oil
• 3 3/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1/8 ounce dried kombu, broken into small pieces
• 1/4 cup unsalted butter, at room temperature
• 1 tablespoon grated garlic
• 2 teaspoons lemon zest
• 1 (3- to 4-pound) whole chicken, rinsed and patted dry

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