Teriyaki Roast Chicken and Squash

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  • 10 min prep time
  • 1 hr 40 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Roast chicken uncovered 30 minutes. Meanwhile, in small bowl, mix teriyaki baste and glaze with juice concentrate.
  3. 3 Remove chicken from oven. Arrange squash around chicken; brush teriyaki mixture over chicken and squash.
  4. 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.

Notes

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Nutrition Information

Recipe Step Photos

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