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Teriyaki Roast Chicken and Squash

Ten minutes to put in the oven…golden, crispy and delectable when it comes out!

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  • Prep Time 10 min
  • Total Time 1 hr 40 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Quartered buttercup or halves of acorn squash would also be delicious in this dish.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
9g,
9%
Trans Fat
1g
1%
),
Cholesterol
165mg
165%;
Sodium
1120mg
1120%;
Total Carbohydrate
23g
23%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
49g
49%
;
% Daily Value*:
Vitamin A
300%;
Vitamin C
30%;
Calcium
10%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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