Roast Chicken With Sorghum And Squash Recipes

ROAST SQUASH AND CHICKEN THIGHS

Steps:

• Preheat oven to 400°F
• Halve squash and remove seeds
• Slice into thin (1/2-inch thick) half moons
• Pile squash on a rimmed, nonstick baking sheet and drizzle with about 2 tablespoons EVOO
• Season it with salt, pepper and nutmeg
• Toss squash to coat and arrange in even layer
• In a large mixing bowl, combine mustard and syrup
• Add 4 cloves chopped or grated garlic, a fat drizzle of EVOO, about 2 tablespoons, and rosemary
• Season chicken with salt and pepper, add to bowl and toss to coat evenly
• Arrange chicken over the squash in even layer, roast to an internal temperature of 165°F and deeply golden and glazed, about 35-40 minutes
• Serve chicken with squash alongside
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ROAST CHICKEN WITH SORGHUM AND SQUASH RECIPE

Steps:

• Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum. Cover and cook until tender, about 1 hour. Drain well.
• Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400°F. Arrange squash on another rimmed baking sheet; season with salt and dot with 2 Tbsp. butter. Place on upper rack in oven. Roast, turning occasionally to recoat with butter, until tender, 40-45 minutes.
• Meanwhile, rub chicken all over with oil; season with salt and pepper. Place skin side down on heated baking sheet on lower rack in oven. Roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 30-35 minutes.
• Cook remaining 4 Tbsp. butter in a large skillet over medium heat until it foams, then browns (be careful not to let it burn), about 5 minutes. Reduce heat to medium-low; add sorghum, squash, broth, maple syrup, and vinegar to brown butter and toss to combine. Simmer until liquid is evaporated, about 4 minutes. Remove from heat and stir in lemon juice; season with salt, pepper, and more vinegar, if desired.
• Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.

CHICKEN AND SUMMER SQUASH

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
• Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).

ROASTED CHICKEN WITH SQUASH

Steps:

• Preheat oven to 400. Place chicken in 15 x 10 roasting pan and sprinkle with salt and pepper. In medium bowl combine syrup, thyme and butter.
• Cut acorn squash into rings, remove seeds and cut rings in half.
• Cut buttercup squash into 6 wedges. Place around chicken in pan and drizzle with syrup mixture.
• Bake covered at 400 for 40 minutes. Then uncover and baste chicken and sqush wit maple syrup in pan. Bake 10 to 15 minutes longer until chicken is thoroughly cooked and squash is tender.