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Teriyaki Roast Chicken and Squash

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By Betty Crocker Kitchens
Updated Apr 29, 2010
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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
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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

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

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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