Teriyaki Roast Chicken and Squash

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

  • 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
  • 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.
  • 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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