Teriyaki Roast Chicken and Squash

 

1

whole chicken (3 1/2 to 4 lb)

1

medium butternut squash (2 lb), unpeeled, cut into 4 pieces

2

tablespoons butter or margarine, melted

1

teaspoon salt

1/2

teaspoon garlic powder

1/2

teaspoon ground ginger

1/2

teaspoon pepper

2

tablespoons teriyaki baste and glaze

2

tablespoons frozen orange juice concentrate, thawed

• 1 Heat oven to 375°F. Brush whole chicken and squash pieces with butter; sprinkle with salt, garlic powder, ginger and pepper. Place chicken in shallow roasting pan; set squash aside. Insert ovenproof meat thermometer into chicken so tip is in thickest part of inside thigh and does not touch bone.
• 2 Roast chicken uncovered 30 minutes. Meanwhile, in small bowl, mix teriyaki baste and glaze with juice concentrate.
• 3 Remove chicken from oven. Arrange squash around chicken; brush teriyaki mixture over chicken and squash.
• 4 Return to oven; roast uncovered 20 minutes. Brush remaining teriyaki mixture over chicken and squash; cover chicken loosely with foil. Roast 25 to 40 minutes longer or until squash is tender, and thermometer in chicken reads 180°F and legs move easily when lifted or twisted. Garnish with orange wedges, if desired.