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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
  • ingredients 9
  • 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

Steps

  • 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.
  • 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

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Expert Tips

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

Nutritional information

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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.