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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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;