Ten minutes to put in the oven…golden, crispy and delectable when it comes out!
Teriyaki Roast Chicken and Squash
- Prep Time 10 min
- Total 1 hr 40 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2Roast chicken uncovered 30 minutes. Meanwhile, in small bowl, mix teriyaki baste and glaze with juice concentrate.
-
Step3Remove chicken from oven. Arrange squash around chicken; brush teriyaki mixture over chicken and squash.
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Step4Return 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
550
Calories
29g
Total Fat
49g
Protein
23g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 260
- 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 1/2Tips from the Betty Crocker Kitchens
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