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Teriyaki Roast Chicken and Squash

Teriyaki Roast Chicken and Squash

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

Ingredients: 2 tablespoons butter or margarine, melted,1 medium butternut squash (2 lb), unpeeled, cut into 4 pieces,1/ 2 teaspoon garlic powder,1/ 2 teaspoon ground ginger,2 tablespoons frozen orange juice concentrate, defrosted,1/ 2 teaspoon pepper,1 teaspoon salt,2 tablespoons teriyaki baste and glaze,1 entire chicken (3 1/2 to 4 lb)

Instructions: Heat oven to 375 ° F. Brush entire chicken and squash pieces with butter; sprinkle with salt, garlic powder, ginger and pepper. Place chicken in shallow roasting pan; set squash aside. Place ovenproof meat thermometer into chicken so tip is in thickest part of within thigh and does not touch bone., Roast chicken uncovered 30 minutes. On the other hand, in small bowl, mix teriyaki baste and glaze with juice concentrate., Eliminate chicken from oven. Arrange squash around chicken; brush teriyaki mix over chicken and squash., Return to oven; roast exposed 20 minutes. Brush remaining teriyaki mixture over chicken and squash; cover chicken loosely with foil. Roast 25 to 40 minutes longer or till squash hurts, and thermometer in chicken reads 180 ° F and legs move quickly when raised or twisted. Garnish with orange wedges, if desired.

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