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Maple Roast Chicken and Squash

(1)

1 reviews

10 min prep time
2 hr 5 min total time
9 ingredients
4 servings

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Hearty dinner ready for four! Serve your family this baked chicken and squash spooned with pineapple mixture.

Ingredients

1: whole chicken (3 to 5 lb)

1/2: teaspoon seasoned salt

1/2: teaspoon dried marjoram leaves

1/4: teaspoon pepper

1: medium acorn squash, quartered, seeds removed

1: can (8 oz) crushed pineapple in unsweetened juice, undrained

1/2: cup real maple syrup

2: tablespoons soy sauce

2: tablespoons Dijon mustard

Steps

1 Heat oven to 375°F. Remove and discard giblets from chicken. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub chicken with seasoned salt, marjoram and pepper. In shallow roasting pan, place chicken. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Bake 45 minutes.
2 Arrange squash, cut side up, around chicken. Bake 30 minutes longer.
3 In small bowl, mix pineapple with juice, maple syrup, soy sauce and mustard until well blended. Spoon about 1 cup pineapple mixture over chicken and squash. Bake 15 to 30 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted, and squash is tender, basting chicken and squash with pan juices once.
4 Remove chicken and squash from pan; cover to keep warm. Pour drippings from pan into medium saucepan. Add remaining pineapple mixture; mix well. Cook over medium heat 5 to 10 minutes or until mixture is reduced slightly, stirring occasionally. Serve pineapple mixture with chicken and squash.

1 Heat oven to 375°F. Remove and discard giblets from chicken. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub chicken with seasoned salt, marjoram and pepper. In shallow roasting pan, place chicken. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Bake 45 minutes.
2 Arrange squash, cut side up, around chicken. Bake 30 minutes longer.
3 In small bowl, mix pineapple with juice, maple syrup, soy sauce and mustard until well blended. Spoon about 1 cup pineapple mixture over chicken and squash. Bake 15 to 30 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted, and squash is tender, basting chicken and squash with pan juices once.
4 Remove chicken and squash from pan; cover to keep warm. Pour drippings from pan into medium saucepan. Add remaining pineapple mixture; mix well. Cook over medium heat 5 to 10 minutes or until mixture is reduced slightly, stirring occasionally. Serve pineapple mixture with chicken and squash.

Expert Tips

Don't have real maple syrup on hand? Maple-flavored syrup can be used instead.

To make this squash easier to cut, use a knife to pierce 2 to 4 holes in the skin so steam can escape. Microwave the squash on High for 2 to 3 minutes or just until it's soft enough to cut.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 6g 30%
Cholesterol: 130mg; 43%
Sodium: 940mg; 39%
Total Carbohydrate: 53g; 18%
Dietary Fiber 2g 8% Sugars 34g
Protein: 42g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 14%; 14%
Calcium: 10%; 10%
Iron: 20%; 20%

Exchanges:

2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 5 Lean Meat; 1 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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