TERIYAKI ROAST CHICKEN AND SQUASH

Teriyaki Roast Chicken and Squash image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 4

Number Of 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

Steps:

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.
Roast chicken uncovered 30 minutes. Meanwhile, in small bowl, mix teriyaki baste and glaze with juice concentrate.
Remove chicken from oven. Arrange squash around chicken; brush teriyaki mixture over chicken and squash.
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 Facts : Calories 550, Carbohydrate 23 g, Cholesterol 165 mg, Fat 2, Fiber 3 g, Protein 49 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 1 g