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Teriyaki Roast Chicken and Squash

Teriyaki Roast Chicken and Squash
  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 4

Ten minutes to put in the oven…golden, crispy and delectable when it comes out! ...MORE+ LESS-

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

Steps

Hide Images
  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
9g
47%
Trans Fat
1g
Cholesterol
165mg
55%
Sodium
1120mg
47%
Potassium
940mg
27%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
10%
Sugars
11g
Protein
49g
% Daily Value*:
Vitamin A
300%
300%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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