Roast Chicken With Sorghum And Squash Recipe

Name: Roast Chicken With Sorghum And Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 cup sorghum; 1/2 large butternut squash, peeled, cut into 1-inch pieces (about 2 cups); 6 tablespoons unsalted butter, cut into small pieces, divided; 4 bone-in chicken legs (thigh and drumstick; about 3 pounds total); 1 tablespoon olive oil; Freshly ground black pepper; 1/2 cup low-sodium chicken broth; 1 tablespoon pure maple syrup; 1 tablespoon (or more) sherry vinegar; 2 tablespoons fresh lemon juice; 1/2 cup coarsely chopped parsley; 1/2 cup pomegranate seeds

Servings: persons

Kosher salt
1 cup sorghum
1/2 large butternut squash, peeled, cut into 1-inch pieces (about 2 cups)
6 tablespoons unsalted butter, cut into small pieces, divided
4 bone-in chicken legs (thigh and drumstick; about 3 pounds total)
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 tablespoon pure maple syrup
1 tablespoon (or more) sherry vinegar
2 tablespoons fresh lemon juice
1/2 cup coarsely chopped parsley
1/2 cup pomegranate seeds

1
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.
2
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400u00b0F. 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.
3
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 165u00b0F, 30-35 minutes.
4
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.
5
Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 1 cup sorghum, 1/2 large butternut squash, peeled, cut into 1-inch pieces (about 2 cups), 6 tablespoons unsalted butter, cut into small pieces, divided, and more.

Yes, Roast Chicken With Sorghum And Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Sorghum And Squash

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